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Roasted Vegetables with Creamy White Wine Sauce

  • 18servings
  • 25minutes
  • 70calories

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Source: www.meals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 cups (about 2 lb. total ) zucchini and/or yellow summer squash , cut into 1/2-inch slices

  2. 2 medium red bell peppers , cored, seeded and cut into 1/4-inch slices

  3. 1 small red onion , cut into 1/4-inch slices

  4. 2 tablespoons olive oil

  5. 1/2 teaspoon ground black pepper , divided

  6. 1/2 teaspoon dried thyme , divided

  7. 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

  8. 1/4 cup white wine or chicken broth

  9. 2 teaspoons cornstarch

  10. 1/8 teaspoon salt

  11. 1/8 teaspoon onion powder

  12. 1 1/2 cups (6 oz.) shredded Swiss cheese , divided

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 400° F. Line baking sheet with foil.

  2. PLACE zucchini, bell peppers and onion in single layer on prepared baking sheet. Drizzle with oil and sprinkle with 1/4 teaspoon black pepper and 1/4 teaspoon thyme; toss lightly to coat.

  3. BAKE for 20 to 25 minutes or until vegetables are just tender. Transfer to 2-quart serving dish.

  4. MEANWHILE, HEAT evaporated milk, wine, cornstarch, remaining 1/4 teaspoon black pepper and remaining 1/4 teaspoon thyme, salt and onion powder in small saucepan over medium-high heat. Bring just to a boil; reduce heat to medium. Cook, stirring constantly, for 2 to 3 minutes or until slightly thickened. Stir in cheese, 1/2 cup at a time, allowing each addition to be melted before adding more cheese. Remove from heat.

  5. POUR cheese sauce over vegetables; toss lightly to coat. Season with additional salt and black pepper, if desired. Serve immediately.

  6. • Large diameter zucchini or yellow summer squash may be cut in half or quartersbefore slicing.

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