Recipe Background
You might as well call this a garden bake because Hearty Veggie Bake is packed with all sorts of fresh sprouts! Your plate will be ladened with a harvest of freshly picked veggies, a creamy cheese sauce, and a crispy breadcrumb topping. So, whether it be at your local farmers market or your very own patch, get to pickin'! There are good things waiting to flourish with this Heary Veggie Bake!
You might as well call this a garden bake because Hearty Veggie Bake is packed with all sorts of fresh sprouts! Your plate will be ladened with a harvest of freshly picked veggies, a creamy cheese sauce, and a crispy breadcrumb topping. So, whether it be at your local farmers market or your very own patch, get to pickin'! There are good things waiting to flourish with this Heary Veggie Bake!
Ingredients
For the bake:
- 1 head cauliflower cut into small florets
- 1 (8-ounce) package fresh cremini mushrooms stemmed and halved
- 5 1/2 tablespoons olive oil divided
- 1 teaspoon ground cumin divided
- 1 teaspoon kosher salt divided, plus more, to taste
- 1/4 teaspoon freshly ground black pepper divided, plus more, to taste
- 3 large sweet potatoes peeled and cut into 1/4-inch-thick slices
- 2 cloves garlic minced
- 4 cups fresh kale collards, or mustard greens, chopped
- 2 teaspoons red wine vinegar
- 1 (14-ounce) can butter beans drained and rinsed
For the cheese sauce:
- 1/3 cup dry vermouth
- 1 clove garlic minced
- 3 cups half-and-half
- 3 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups pepper jack cheese
For the panko topping:
- 1/2 cup panko breadcrumbs
- 1 tablespoon cilantro chopped
- 1 teaspoon extra-virgin olive oil
Directions
- Preheat the oven to 475 degrees F.
- Grease two jelly roll pans and lightly grease a 9x13-inch baking dish.
- In a medium bowl, add the cauliflower, the mushrooms, 2 1/2 tablespoons of the olive oil, 1/2 teaspoon of the cumin, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper and toss to combine.
- Spread the seasoned cauliflower in a single layer on one of the prepared jelly roll pans.
- In a second medium bowl, add the sweet potatoes, 2 1/2 tablespoons of the olive oil, the remaining cumin, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper and toss to combine.
- Spread the seasoned sweet potatoes in a single layer on the remaining prepared jelly roll pan.
- Bake the seasoned sweet potatoes and the seasoned cauliflower, turning once, until they are browned and just tender, about 10-12 minutes.
- Transfer the jelly roll pans to a wire rack and let the roasted sweet potatoes and the roasted cauliflower cool, about 10 minutes.
- Reduce the oven temperature to 375 degrees F.
- In a large skillet over medium-high heat, add the remaining 1 tablespoon of the olive oil.
- Add 2 cloves of the garlic to the heated oil and cook, stirring often, about 1 minute.
- Add the kale to the garlic and cook, stirring occasionally, until it is tender.
- Add the extra salt and the extra pepper to the kale, then stir in the red wine vinegar.
- In a large skillet over medium-high heat, add the vermouth and the remaining minced garlic and bring to a boil.
- Reduce the heat to medium-low and simmer the vermouth-garlic mixture until it has reduced to about 1 tablespoon, about 7-10 minutes.
- In a small bowl, whisk the half-and-half and the cornstarch together.
- Whisk the slurry mixture, the remaining 1 teaspoon of the salt, and the remaining 1/2 teaspoon of the pepper into the vermouth-garlic mixture and bring to a boil over medium-high heat, whisking constantly.
- Boil the sauce mixture, whisking constantly, until it has thickened, about 1 minute.
- Add the cheese to the sauce and reduce the heat to low.
- Simmer the sauce, whisking constantly, until the cheese has melted and the sauce is smooth.
- Transfer the skillet from the heat.
- Layer 1/2 of the roasted sweet potatoes, 1/2 of the roasted cauliflower, 1/2 of the butter beans, 1/2 of the kale, and 1 1/2 cups of the cheese sauce in the prepared baking dish. Repeat the layers once.
- Top the layers with the remaining 1/2 cup of the cheese sauce.
- In a small bowl, combine the panko, the cilantro, and the extra-virgin olive oil and sprinkle it over the veggie bake.
- Bake the veggie bake until it is thoroughly heated, bubbly, and golden-brown, about 20-25 minutes.
- Let the veggie bake stand, about 5 minutes.
- Serve.
×
