appetizers
cheese
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vegetarian
ideas for leftovers
vegetables
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Playing Leftover Crudités Two Ways

Leftover Crudités Two Ways

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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.