“This is a light vegetable dish compared to the ones with sauces, I prefer the lighter taste. Recipe from First magazine.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (1 lb) packagebaby beans and carrots vegetable mix, thawed
  • 1 red bell pepper, cored and cut into 1/4 inch thick strips (about 1 cup)
  • 4 tablespoons butter
  • 4 ounces gruyere or 4 ounces emmenthaler cheese or 4 ounces swiss cheese, cubed
  • 12 cup Italian breadcrumbs
  • 12 teaspoon garlic powder
  • 12 teaspoon dried thyme

Directions

  1. Heat broiler to high.
  2. In large saucepot, bring 4 quarts, salted water to a boil.
  3. Add bean blend and red peppers, reduce heat to medium and cook 5 minutes. Drain.
  4. Transfer vegetables to 7 cup casserole dish.
  5. Meanwhile, in food processor or blender, combine butter, cheese, bread crumbs, garlic powder and thyme, pulse 30 seconds or until crumbly.
  6. Sprinkle bread crumb topping over vegetables and broil 5 minutes or until topping is brown and cheese is bubbly.

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