Vegetable Medley in Sauce

Pat Duran


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 want them crunchy crisp too.


☆☆☆☆☆ 0 votes

10 Min
40 Min


  • 1/4 c
    onion, diced
  • 3 c
    cauliflower, small florets
  • 1 c
    broccoli florets
  • 2 medium
    zucchini,sliced with skin on 1/4"
  • 1 small
    piece ginger peeled about 1 "

  • 1 pkg
    .09 oz hollandaise sauce mix
  • 1 c
  • 1/4 c
  • 1 c
    shredded mexican style 4 cheeses
  • 28
    ritz buttery crackers,crushed

How to Make Vegetable Medley in Sauce


  1. Place 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.
  2. Make 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.
  3. Butter 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.
  4. Bake 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.

Printable Recipe Card

About Vegetable Medley in Sauce

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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