vegetable medley in sauce
This a great way to use up any vegetables that are left from your relish tray, or those in your crisper drawer that need to be used up.My family enjoyed the lemon zip the sauce gave the veggies.. the crunchy crackers added just the right crunch.. Remember not to over cook the veggies..you want them crunchy crisp too.
►
yield
6 -8
prep time
10 Min
cook time
40 Min
method
Bake
Ingredients For vegetable medley in sauce
-
1/4 conion, diced
-
3 ccauliflower, small florets
-
1 cbroccoli florets
-
2 mdzucchini,sliced with skin on 1/4"
-
1 smpiece ginger peeled about 1 "
- SAUCE
-
1 pkg.09 oz hollandaise sauce mix
-
1 cmilk
-
1/4 cbutter
-
1 cshredded mexican style 4 cheeses
-
28ritz buttery crackers,crushed
How To Make vegetable medley in sauce
-
1Place all the vegetables and ginger in a small kettle or sauce pan that will hold them. Cover with water and place over medium heat,cover with lid. Cook for 8 minutes. Drain and put back in pan...set aside covered.
-
2Make the sauce.. In a small saucepan whisk together the hollanndaise sauce mix, milk and butter. Whisk until well blended over medium heat. When starting to thicken, turn heat to simmer while still stirring. Remove from heat and add the cheese.. Use a spatula to blend together well.
-
3Butter a 10 inch casserole dish and set aside. Pour cheese mixture over vegetable in pan. Stir gently. Pour mixture into prepared casserole dish and sprinkle cracker crumbs over top. Spray crackers with buttery cooking spray.
-
4Bake in 350^ oven for 10 minutes or until crackers are browning and sauce is bubbly. Remove from oven, let set for 5 minutes before serving. Note do not over bake as zucchini will make more liquid. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT