Vegetarian > Vegetable

Mezcla de Verduras y Queso Recipe

Ingredients with Measurements:
- 2 cups of mixed vegetables (carrots, zucchini, bell peppers, onions)
- 1 cup of shredded cheese (cheddar, mozzarella, or a mix)
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of paprika

Special Equipment Needed:
- Large skillet
- Mixing bowl
- Grater

Step-by-Step Instructions:

1. Wash and chop the vegetables into small pieces.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the chopped vegetables to the skillet and sauté for 5-7 minutes until they are tender.
4. In a mixing bowl, combine the shredded cheese, salt, black pepper, garlic powder, and paprika.
5. Add the cheese mixture to the skillet with the vegetables and stir until the cheese is melted and everything is well combined.
6. Serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 190
Fat: 15g
Carbohydrates: 6g
Protein: 9g

Substitutions for ingredients:
- Any type of vegetables can be used in this recipe.
- Any type of shredded cheese can be used.

Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add cooked pasta for a pasta primavera dish.
- Add diced tomatoes for a fresher taste.

Tips and Tricks:
- Use a mix of vegetables for a more colorful and flavorful dish.
- Use a non-stick skillet to prevent the cheese from sticking to the bottom.
- Add a splash of milk to the cheese mixture for a creamier texture.

Storage Instructions:
Refrigerate leftovers in an airtight container for up to 3 days.

Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation Ideas:
Serve in a colorful bowl or on a platter with some fresh herbs on top.

Garnishes:
Fresh herbs such as parsley or basil.

Pairings:
Serve with a side salad or some crusty bread.

Suggested Side Dishes:
- Garlic bread
- Roasted potatoes
- Grilled vegetables

Troubleshooting Advice:
- If the cheese is not melting, add a splash of milk to the skillet.
- If the vegetables are not cooking evenly, chop them into smaller pieces.

Food Safety Advice:
- Make sure to cook the vegetables until they are tender.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food History:
This dish is inspired by the Italian dish "melanzane alla Parmigiana" which is a baked dish made with eggplant, tomato sauce, and cheese.

Flavor Profiles:
Savory, cheesy, and slightly spicy.

Serving Suggestions:
Serve as a main dish or as a side dish.

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Taste: Savory, Cheesy, Creamy, Flavorful, Tangy