Vegetable Ramekins Recipe

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Vegetable Ramekins Recipe
Vegetable Ramekins Recipe photo by Taste of Home
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Vegetable Ramekins Recipe

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

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 or margarine
  • 2 tablespoons all-purpose flour
  • 3/4 cup 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

In a saucepan over medium heat, cook 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 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, uncovered, at 350° for 20-25 minutes or until sauce is bubbly. Yield: 2 servings.
Originally published as Vegetable Ramekins in Taste of Home February/March 1998, p10

Nutritional Facts

1 each: 352 calories, 21g fat (12g saturated fat), 58mg cholesterol, 491mg sodium, 33g carbohydrate (9g sugars, 4g fiber), 11g protein.

  • 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 or margarine
  • 2 tablespoons all-purpose flour
  • 3/4 cup 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
  1. In a saucepan over medium heat, cook 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 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, uncovered, at 350° for 20-25 minutes or until sauce is bubbly. Yield: 2 servings.
Originally published as Vegetable Ramekins in Taste of Home February/March 1998, p10

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