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Vegetable Ramekins

 Vegetable Ramekins
Says Dona Alsover of Upland, California, “Our children and grandchildren live far away, so my husband, Jim, and I frequently plan a quiet dinner by candlelight. We have Vegetable Ramekins often since we can pull fresh things from our garden all year. It is a colorful and delicious side dish.”
2 ServingsPrep/Total Time: 30 min.


  • 1 small zucchini or yellow summer squash, halved and cut into 1/2-inch slices
  • 1/4 cup chopped green pepper
  • 1/3 cup broccoli florets
  • 1 medium carrot, julienned
  • 1 medium potato, peeled, cooked and cubed
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3/4 cup 2% milk
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon coarsely ground pepper
  • 1/4 cup shredded cheddar cheese
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon chopped walnuts


  • In a large saucepan over medium heat, cook the squash, green pepper,
  • broccoli and carrot in boiling water until crisp-tender; drain. Stir
  • in the potato.
  • Spoon into two greased ovenproof 10-oz. custard cups or casseroles.
  • In a small saucepan, melt butter; stir in flour, milk, garlic salt
  • and pepper until smooth. Cook for 2-3 minutes, gradually adding the
  • cheese in small amounts; cook and stir until cheese is melted.
  • Pour over vegetables. Sprinkle with parsley and walnuts. Bake,

2 of 2

Vegetable Ramekins (continued)

Directions (continued)

  • uncovered, at 350° for 20-25 minutes or until sauce is bubbly.
  • Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 352 calories, 21 g fat (12 g saturated fat), 58 mg cholesterol, 491 mg sodium, 33 g carbohydrate, 4 g fiber, 11 g protein.