Full of the flavors we crave as the temperature dips.
Recipe courtesy of Corky Pollan
Total:
1 hr 45 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Sauce:
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup thinly sliced leeks, white part only
  • 1/2 cup minced shallots
  • 6 cloves garlic, minced
  • 2 tablespoons sherry wine
  • 1 cup dry white wine
  • 1 1/2 cups vegetable stock
  • 1 tablespoon soy sauce
  • Salt and freshly ground pepper
  • 3/4 cup shredded sharp white Cheddar
  • 3/4 cup shredded Monterey Jack cheese
Vegetables:
  • 2 tablespoons olive oil
  • 2 cups extra-firm tofu, in 2-inch strips
  • 2 teaspoons soy sauce
  • 1/2 bunch Swiss chard, center ribs and stems discarded, leaves roughly chopped
  • 1/2 bunch kale, center ribs and stems discarded, leaves roughly chopped
  • 3 cups broccoli, in 1 1/2-inch florets
  • 3 cups zucchini, in rounds
  • 2 cups cauliflower, in 1 1/2-inch florets
  • 2 cups cremini mushrooms, sliced
  • 2 cups tiny white onions, halved and peeled

Directions

Preheat oven to 400 degrees F. Grease large ovenproof casserole dish. For the sauce: Heat 1 tablespoon of oil and 2 tablespoons of butter in a saucepan and saute leeks, shallots, and garlic until translucent. Add 2 tablespoons of sherry and 1 cup dry white wine and boil until slightly reduced. Add the vegetable broth, the soy sauce, salt and pepper to taste and simmer for 20 minutes. Remove to bowl. For the vegetables: Heat 1 tablespoon of oil in the saucepan and saute tofu with 2 teaspoons of soy sauce, turning once, until lightly browned. Remove. Add an additional tablespoon of oil to the pan and saute the chard and kale until wilted. Remove. Mix together the cut vegetables, tofu, Swiss chard, and kale, and spread evenly in the lightly greased casserole dish. Pour the sauce over the vegetables and roast until the vegetables are crisp tender, 30 to 40 minutes. Sprinkle on the cheddar and Jack cheeses and bake until the cheeses are melted and browned.

IDEAS YOU'LL LOVE

Baked Veggie Egg Rolls

Recipe courtesy of Bobby Deen

Provencal Vegetable Bake (Tian Provencal)

Recipe courtesy of Rachel Khoo

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Baked Flounder Fillets with Lemon-Pepper Vegetables

Recipe courtesy of Gourmet Magazine

Baked Flounder Fillets with Lemon-Pepper Vegetables

Recipe courtesy of Gourmet Magazine

Harvest Pazzo

Recipe courtesy of Michael Chiarello

Harvest Foccacia

Recipe courtesy of Michael Chiarello

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here