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Ingredients
For the Light Version:
- Leftover crudites (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
For the Rich Version:
- Leftover crudites (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
Yield
Serves: 6
Preparation
For the 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.
For the 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.