A garden 'bouquet' of cooked vegetables seasoned with butter, lemon juice, garlic and hot pepper sauce, topped with an asiago cheese and bread crumb streusel.

Vegetable Bouquet with Wisconsin Asiago Crumb Streusel

2 1/4 pounds of fresh vegetables, such as green beans, carrots, Brussels sprouts, broccoli florets, or cauliflorets
3 tablespoons butter
1 1/2 teaspoons lemon juice
1 large clove garlic, minced
1/4 teaspoon hot pepper sauce
1/2 cup unseasoned dry bread crumbs
1 cup (4 ounces) shredded Wisconsin Asiago cheese
1/4 cup minced parsley

1. Preheat oven to 375°F (190°C).
2. Trim and slice or cut vegetables as desired.
3. In covered saucepan, cook each vegetable separately in small amount of boiling water until crisp-tender. Drain and set aside.
4. In small skillet, melt butter over medium heat; add lemon juice, garlic and hot pepper sauce. Cook over low heat 2 minutes. Add bread crumbs, stirring frequently until lightly browned. Remove from heat. Stir in cheese and parsley.
5. Arrange vegetables on ovenproof platter. Spoon cheese mixture over and between vegetables. Cover platter tightly with aluminum foil.
6. Bake 20 minutes or until heated through.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.