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"Shamrock Foods Company is a broadline distributor of foods and food
service products, serving the Rocky Mountain and Southwest regions with
distribution centers for food service in Phoenix, Denver, and Albuquerque."
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| Home > Recipes > Roasted Vegetables with Wisconsin Swiss Cheese Vinaigrette |
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 Printer
Friendly
Version |
| Cooking Method |
| Roast |
| Cuisine |
| American |
| Menu Type |
| Dinner |
| Menu Course |
| Side Dish |
| Season/Event |
All Seasons
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| Smart Solutions Issue |
| March/April 2010 |
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| Yield: 4 servings |
| Ingredients: |
Vegetables:
1 Small Butternut Squash, peeled, seeded, quartered lengthwise, and cut into 1/2-inch pieces
2 Carrots, cut diagonally into 1/2-inch pieces
1 Potato, peeled, quartered lengthwise, and cut into 1/2-inch pieces
2 med. Portobello Mushrooms (about 1/2 pound), stems removed, caps cut into 1/2-inch pieces
2 Onions, cut into 1/2-inch pieces
2 tbsp Olive Oil
Salt and Pepper, to taste
Wisconsin Swiss Cheese Vinaigrette:
1 cup (about 4 oz.) coarsely grated Swiss cheese
3 tbsp Extra-virgin Olive Oil
1 tbsp White Wine Vinegar
3 tbsp Water
1/4 tsp Tabasco
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| Preparation: |
1. For the vegetables, preheat the oven to 475°F.
2. Toss the squash, carrot, potatoes, mushrooms and onions with the olive oil, and salt and pepper to taste.
3. Divide the vegetables between two baking sheets and spread in an even layer. Roast the vegetables on the top and bottom shelves of the oven for 10 to 15 minutes or until the vegetables are browned and just done. Stir the vegetables once while they are roasting.
4. For the cheese vinaigrette, in a blender, blend together all of the ingredients, until the vinaigrette is smooth. Serve the roasted vegetables with the vinaigrette on the side. |
| Recipe Supplied By: Wisconsin Milk Marketing Board |
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