Cheesy Vegetable Medley

Cheesy Vegetable Medley

As I explore the available food sources I am always looking for tasty cheese. Ever since the large corporate food giants took over most all the family run independent cheese makers I find that a lot of the cheeses taste very mainstream using sodium baths to cure and help along the process too promote fast aging. Good favourable cheese takes a hand’s on technique and knowledge that only a respectable cheese master would understand. A machine can not duplicate the small batch personal senses and the human touch. In my store I would sell lots of artisan cheeses and even some unpasteurized ripened cheeses from the BC Island cheese makers. Over the years I have been treated to some outstanding varieties. This one cheddar in particular has caught my attention.  Bella Vitano Sartori balsamic washed style of aged cheddar. This award winning cheese was cracking good and had a very delicate full cheddar palate. My wife also agreed that it pared very well with her Pinot Grisio and I found it was great with beer. The more I explore the world cheeses the more I realize all the good hand crafted food that is available here in BC. At this point in my life I am always trying to add more fresh vegetables to our diets when making dinner. The many seasonal types of legumes are available farm fresh or organic at the grocers. Here is one of my favourite vegan recipe. It is a simple way of getting your family to eat more vegetable fibre. The mixture of vegetables can be prepared using own your personal likes and availability. I grated some of the balsamic washed cheddar over the medley of veggies and it was most scrumptious. Just remember that when making this recipe the best cheese is the one you like the best!

Try feta, mozzarella or parmesan they all work well.

For this recipe you will need:

  • 1 medium sized zucchini.
  • 2 tasty plum tomatoes
  • ½ a medium purple onion
  • 2 cloves of grated garlic
  • 4 white or brown mushrooms
  • 1 bell pepper any colour
  • 2 tbs of fresh olive oil.
  • 1 tbs of dried basil and oregano
  • 1 tsp dried thyme
  • Kosher salt and black pepper to taste.
  • 1 cup of your favourite grated cheese.

In a large bowl cut the vegetables into bite size pieces. Quarter the mushrooms and deseed the pepper. Add the dried herbs and the salt and pepper to taste. Add the olive oil and mix and toss till well coated. Let rest for 15 minutes to absorb the flavours. Preheat oven to 350 degrees. In a large sauté pan place the vegetable mixture place over a stove top burner to high and sautéed the mixture for a few minutes, stirring tossing and mixing until it starts sizzling. Pull the pan off the burner and sprinkle the grated cheese evenly over the top and place onto the middle rack in the preheated oven. Bake for about 30 minutes remove and let rest while plating the chosen entre like broiled chicken breast or a filet of salmon with rice pilaf or cous cous. Spoon on a portion of the roasted cheesy vegetables and watch the family dig in with gusto.