Roasted Vegetables with Creamy White Wine Sauce

Roasted Vegetables with Creamy White Wine Sauce
Makes:
18
Prep Time:
15
minutes
Total Time:
40
minutes
based on 4 reviews
34

Dietary Considerations:

Low CalorieLow FatLow SodiumVegetarian
This colorful assortment of fresh roasted vegetables topped with a delicious rich and creamy Swiss cheese white wine sauce steals the show as an appetizing side dish.

In this recipe:

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Ingredients:

  • 8 cups (about 2 lb. total) zucchini and/or yellow summer squash, cut into 1/2-inch slices
  • 2 medium red bell peppers, cored, seeded and cut into 1/4-inch slices
  • 1 small red onion, cut into 1/4-inch slices
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground black pepper, divided
  • 1/2 teaspoon dried thyme, divided
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/4 cup white wine or chicken broth
  • 2 teaspoons cornstarch
  • 1/8 teaspoon salt (optional)
  • 1/8 teaspoon onion powder
  • 1 1/2 cups (6 oz.) shredded Swiss cheese, divided

Directions:

PREHEAT oven to 400° F. Line baking sheet with foil.

PLACE zucchini, bell peppers and onion in single layer on prepared baking sheet. Drizzle with oil and sprinkle with 1/4 teaspoon black pepper and 1/4 teaspoon thyme; toss lightly to coat.

BAKE for 20 to 25 minutes or until vegetables are just tender. Transfer to 2-quart serving dish.

MEANWHILE, HEAT evaporated milk, wine, cornstarch, remaining 1/4 teaspoon black pepper and remaining 1/4 teaspoon thyme, salt and onion powder in small saucepan over medium-high heat. Bring just to a boil; reduce heat to medium. Cook, stirring constantly, for 2 to 3 minutes or until slightly thickened. Stir in cheese, 1/2 cup at a time, allowing each addition to be melted before adding more cheese. Remove from heat.

POUR cheese sauce over vegetables; toss lightly to coat. Season with additional salt and black pepper, if desired. Serve immediately.

TIP:
• Large diameter zucchini or yellow summer squash may be cut in half or quarters before slicing.


Reviews:

Review This Recipe

very good

 Star(s)

Tony Jurcak from Joliet, IL

I thought this dish was very good. I used orange peppers instead of the red, although I'm sure the red peppers would have been good as well, the next time I make this I will add mushrooms. I sprinkled a little garlic salt on it too.

Read More Reviews

Review This Recipe
  •  Star(s)

    yummy

    ashutosh garg from faridkot

    its delicious and easy serving.

  •  Star(s)

    Easy and good

    Tammi Brown from Rio Rancho, NM

    I love summer squash and I am always looking for a new recipeto cook it. This one is really good! You may add additional veggie,I added carrots. I have made it with swiss chees and with mozzarella, both good!

  •  Star(s)

    Delicious!

    Jan Wilkins from Blytheville, AR

    We really liked this side dish. Will definitely make again

  •  Star(s)

    very good

    Tony Jurcak from Joliet, IL

    I thought this dish was very good. I used orange peppers instead of the red, although I'm sure the red peppers would have been good as well, the next time I make this I will add mushrooms. I sprinkled a little garlic salt on it too.

Nutrition Facts

Serving Size: 1/18 of recipe

Servings Per Recipe: 18 

  • Calories: 70
  • Calories from Fat: 35
  • Total Fat: 4g (6% of DV)
  • Saturated Fat: 1.5g (9% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 30mg (1% of DV)
  • Carbohydrates: 5g (2% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 2g
  • Protein: 3g
  • Vitamin A: 15% of DV
  • Vitamin C: 50% of DV
  • Calcium: 10% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Roasted Vegetables with Creamy White Wine Sauce

Ingredients

  • 8 cups (about 2 lb. total) zucchini and/or yellow summer squash, cut into 1/2-inch slices
  • 2 medium red bell peppers, cored, seeded and cut into 1/4-inch slices
  • 1 small red onion, cut into 1/4-inch slices
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground black pepper, divided
  • 1/2 teaspoon dried thyme, divided
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/4 cup white wine or chicken broth
  • 2 teaspoons cornstarch
  • 1/8 teaspoon salt (optional)
  • 1/8 teaspoon onion powder
  • 1 1/2 cups (6 oz.) shredded Swiss cheese, divided

 

Directions

PREHEAT oven to 400° F. Line baking sheet with foil.

PLACE zucchini, bell peppers and onion in single layer on prepared baking sheet. Drizzle with oil and sprinkle with 1/4 teaspoon black pepper and 1/4 teaspoon thyme; toss lightly to coat.

BAKE for 20 to 25 minutes or until vegetables are just tender. Transfer to 2-quart serving dish.

MEANWHILE, HEAT evaporated milk, wine, cornstarch, remaining 1/4 teaspoon black pepper and remaining 1/4 teaspoon thyme, salt and onion powder in small saucepan over medium-high heat. Bring just to a boil; reduce heat to medium. Cook, stirring constantly, for 2 to 3 minutes or until slightly thickened. Stir in cheese, 1/2 cup at a time, allowing each addition to be melted before adding more cheese. Remove from heat.

POUR cheese sauce over vegetables; toss lightly to coat. Season with additional salt and black pepper, if desired. Serve immediately.

TIP:
• Large diameter zucchini or yellow summer squash may be cut in half or quarters before slicing.

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