A delicious vegetable side dish for which you may use just about anything “leftover” in your vegetable¬† bin that can’t quite be served as a crunchy, fresh veggie with dip or in a fresh salad.

BASIC INGREDIENTS: (Select whichever ingredients you have on hand)

  • Cauliflower
  • Onions
  • Tomatoes (Cherry or chopped)
  • Asparagus
  • Broccoli
  • Swiss cheese
  • Monterey Jack cheese


  • Butter
  • Parm cheese (freshly grated)
  • Mushrooms
  • Garlic (minced and to taste)
  • Dry white wine

Generously butter an oblong glass baking dish. Wash vegetables and chop into florets or bite-sized pieces. I always use mushrooms in this dish and leave them whole. Place the mixed veggies in the baking dish, dot with butter, sprinkle with minced garlic, and pour wine over veggies using enough wine to come about 1/4″ up the side if the dish. If using Swiss cheese, Jack cheese or both, top the veggies with a fair amount of Swiss, Jack or both and then sprinkle with the parm. Bake in a 350 degree oven until veggies are tender and cheese has melted, about 20-25 minutes.

Serve with slotted spoon.

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