Back to Vegetable Ramekins

Print Options

 
 
 Print
Vegetable Ramekins Recipe

Vegetable Ramekins Recipe

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.”
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Pour over vegetables. Sprinkle with parsley and walnuts. Bake, 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.