Rachael's Daytime Talk Show
Leftover Crudités Two Ways -- 12/19/08

Leftover Crudités Two Ways

Ingredients

  • Light Version:
  • Leftover crudités (such as red and green bell pepper strips, carrot and celery sticks)
  • 1 cup chicken stock (use vegetable stock to make this vegetarian)
  • Salt and ground black pepper
  • 1 cup grated Parmigiano Reggiano
  • Rich Version:
  • Leftover crudités (such as red and green bell pepper strips, carrot and celery sticks)
  • 1 cup heavy cream
  • Salt and ground black pepper
  • 1 cup shredded Gruyere cheese

Yields: 6 servings

Preparation

Light Version:

Preheat oven to 350°F.

Place a generous layer of leftover veggies in a casserole dish and cover them with the chicken stock, salt, ground black pepper and Parmigiano Reggiano.

Cover dish with a piece of parchment paper and bake until the veggies are tender. Remove the parchment paper and continue baking until the cheese browns.

Rich Version:

Preheat oven to 350°F.

Place a generous layer of leftover veggies in a casserole dish and cover them with heavy cream, salt, ground black pepper and cheese. Cover dish with a piece of parchment paper and bake until the veggies are tender and the cheese has melted.