Cheese Fondue With Roasted Vegetable Dippers

ByElina

Ingredients

  • DIPPERS:
  • 2 cups fresh cauliflower florets
  • 1 medium green bell pepper, cut into 1½-inch pieces
  • 1medium red bell pepper, cut into 1½-inch pieces
  • 1 medium yellow summer squash, cut into ½-inch slices
  • 1(8-ounce) package fresh whole mushrooms
  • 2 cups French bread cubes
  • 1 tablespoon olive oil
  • FONDUE:
  • 1cup shredded Havarti cheese
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup shredded American cheese
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • ¼ teaspoon garlic powder

Directions

Heat oven to 450°F. In large bowl, toss dippers with oil to coat evenly; arrange in ungreased 15x10x1-inch pan. Bake 15 to 20 minutes or until vegetables are crisp-tender and bread cubes are toasted. In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each time until melted. Cook until very warm. Pour into fondue pot. Stir in garlic powder. Keep warm over medium-low heat. To serve, skewer roasted vegetables and bread cubes with fondue forks to be dipped into warm cheese.

source:keyingredient

 

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