Recipe of Summer Vegetable Risotto

End Of Summer Vegetable Casserole

This vegan summer vegetable risotto does the trick.

Recipe Summary End Of Summer Vegetable Casserole

This is a wonderful recipe for late summer when you have an abundance of ripe garden fresh veggies. It's a great main dish or side dish that even the picky kids around here love!

Ingredients | Summer Vegetable Risotto

¼ cup olive oil

3 small zucchini, cut in half lengthwise then into 1/4-inch slices

3 small yellow squash, cut in half lengthwise then into 1/4-inch slices

2 green bell peppers, cut into bite-size strips

2 red bell peppers, cut into bite-size strips

3 banana (or hot) peppers, seeded and chopped

2 sweet onions, sliced

5 eggs

1 cup heavy cream

2 tablespoons all-purpose flour

8 ounces processed cheese food (eg. Velveeta), cubed

2 cups seasoned bread crumbs

1 cup grated Parmesan cheese

⅛ teaspoon garlic powder to taste

⅛ teaspoon onion powder to taste

⅛ teaspoon seasoned salt to taste

⅛ teaspoon black pepper to taste

Directions

Info | Summer Vegetable Risotto

prep: 30 mins cook: 1 hr 10 mins total: 1 hr 40 mins Servings: 6 Yield: 6 servings

TAG : End Of Summer Vegetable Casserole

Fruits and Vegetables, Vegetables, Squash,

Images of Summer Vegetable Risotto

Summer Vegetable Risotto : Cooking and eating with the seasons means fresher ingredients, higher nutrition, and a deeper connection with nature and earth.