Roasted Veggies in Asiago Pepper Sauce

Although I'm working hard at obtaining my degree in Russian and International Relations, it doesn't mean I don't have time for some down home classics. I was going through my pantry trying to find a mix of ingredients that went well together when inspiration struck.

For my birthday a few weeks ago a friend and I visited a tapas bar downtown, Europa. Of the many delicious (!) things we ordered, the roasted asparagus in manchego sauce was one of the favorites (don't worry spicy eggplant Parmesan, you're next!) I found a block of asiago in the fridge along with several seasonal vegetables and got to work.


Any veggies will work, I used dutch fingerling potatoes, sweet corn, edamame and broccoli. If you don't have a cast iron skillet on hand, roast these babies in a large cake pan.

Ingredients:

for the veggies:

3-4 fingerling potatoes
1 bunch (~ 1c) fresh broccoli
1c frozen corn
3/4c frozen edamame
1 tbsp dried onion
1/2 tsp chili powder
1 tsp dried basil
2 tsp oregano
salt
pinch of garlic powder
2 tbsp olive or vegetable oil
dash of tamari sauce

For the sauce:

1c milk
1 tbsp all purpose flour
1 tbsp butter
1 1/2c finely shredded asiago cheese
dash of black pepper
salt to taste

Preheat the oven to 400. Toss the vegetables, oil and spices together in a large cast iron skillet. When all pieces are thoroughly coated, put in the oven for around 30 minutes, tossing the veggies once midway through. Take them out of the oven but do not turn it off!

While the roasting is going on, put the milk and butter over medium heat. When it gets hot whisk in the flour until all the lumps are gone. Proceed with 1/2c of cheese, pepper, and salt, and turn down the heat. Whisk until the sauce cools and thickens.

Pour the sauce over the veggies and top with the rest of the cheese. Put it back into the oven and bake until it begins to bubble and brown slightly. Allow to cool for about 10 minutes and serve.