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Leftover Crudites Two Ways

Serves 6 servings

Originally aired

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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