Stewed Vegetables & Cheese - Filling & Satisfying

Stewed Vegetables With Cheese

This is a perfect dish for those nights when you can’t think of anything to cook. Simply saute vegetables you enjoy, top with a complementary cheese, serve on a bed of rice and dinner is done.

For those of you who garden, or have friends and family who gift you with produce from theirs, this is a great way to use up an excess of vegetables. This serves my family of 5 generously with enough left over for someone’s lunch the next day.

Ingredients:

3 tablespoons oil
2 medium onions, chopped
5 cloves garlic, minced
9 cups raw vegetables of choice
6 plum tomatoes, diced
1/2 tsp salt
3/4 tsp black pepper
3 cups shredded cheese of choice

Possible Combos:

use green and yellow squash with cheddar cheese
use mushrooms, peas, and cauliflower with mozzarella
use different colors of peppers with mozzarella
use artichoke hearts and asparagus with mozzarella
use broccoli and cauliflower with cheddar
use a variety of mushrooms (and a couple handfuls raw spinach) with swiss

Directions:

Heat oil in 5 qt stockpot and saute onion until soft and translucent. Add garlic and cook for another 2 or 3 minutes, taking care to not allow the garlic to burn.

Add vegetables and cook until just tender. Add tomatoes, season with salt and pepper, and mix well. Reduce heat to low, cover pan, and cook for about 15-20 minutes.

Remove from heat, add 1/2 of cheese and stir to incorporate. Top mixture with remaining half of cheese and replace cover to allow trapped heat to melt it.

Serving:

Meant to be served over rice, but is equally nice served as is with a side of bread.

Using brown rice will give you the most bang for your nutritional buck.

Variations: