Roasted fall vegetables, butternut squash, carrots, potato, portobello mushrooms and onions are served with a deliciously unique blended Swiss cheese vinaigrette.

Roasted Fall Vegetables with Wisconsin Swiss Cheese Vinaigrette

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 medium portobello mushrooms (about 1/2 pound), stems removed, caps cut into 1/2-inch pieces
2 onions, cut into 1/2-inch pieces
2 tablespoons olive oil
Salt and pepper, to taste

 

Wisconsin Swiss Cheese Vinaigrette:
1 cup (about 4 ounces) coarsely grated Swiss cheese
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
3 tablespoons water
1/4 teaspoon Tabasco™

1. For the vegetables, preheat the oven to 475°F (245°C).
2. Toss the squash, carrot, potatoes, mushrooms and onions with the olive oil, and salt and pepper to taste. 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.
3. 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.

Makes 4 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.