Aired December 18, 2008

Ingredients
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
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
Preparation

 

Light Version:

 

Preheat oven to 350F.

 

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 350F.

 

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.

 

 

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