Vegetable With 3 Cheese Recipe

Prep vegetables

Wash all vegetables. Cut broccoli and cauliflower into bite-size florets. Trim ends from baby carrots if needed. Remove strings from sugar snap peas if present. Pat vegetables dry.

Blanch vegetables

Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt per 4 liters). Add broccoli, cauliflower and carrots and blanch for 2 minutes. Add sugar snap peas and blanch all together for an additional 30–45 seconds. Immediately transfer vegetables to a bowl of ice water to stop cooking; after 1–2 minutes drain well and pat dry.

Toss and arrange

In a large bowl, toss the drained vegetables with 1 tablespoon olive oil and 1/2 teaspoon coarse sea salt. Arrange vegetables on a serving platter or shallow baking dish, reserving cherry tomatoes to add fresh (they will be served raw).

Prepare cheese mix

In a small bowl combine shredded cheddar, shredded mozzarella and grated Parmesan. Stir in 1 teaspoon olive oil and 1 teaspoon freshly ground black pepper until evenly coated.

Apply topping

Evenly sprinkle the 3-cheese mixture over the warm (just-warmed or room-temperature) blanched vegetables so the cheese softens slightly from residual heat. If you prefer melted cheese, place the vegetable platter under a broiler for 1–2 minutes, watching closely so cheese melts but vegetables do not burn.

Mix base

In a medium bowl, whisk together 1 cup plain Greek yogurt and 2 tablespoons mayonnaise until smooth.

Season

Add 2 tablespoons buttermilk (or milk) to reach dipping consistency. Stir in 1 tablespoon each fresh dill, chives and parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust salt, lemon or herbs as desired.

Chill

Cover and refrigerate the sauce for at least 15 minutes to let flavors meld. If making ahead, refrigerate up to 48 hours; bring to near-chilled temperature before serving.

Add the raw cherry tomatoes to the vegetable platter, tucking them between florets for color. Place the chilled ranch/herb dipping sauce in a small bowl on the platter or in individual ramekins.

Optionally garnish the vegetable platter with a light squeeze of lemon over the vegetables and an extra sprinkle of grated Parmesan. Serve immediately so cheese stays soft and dip remains cold.

Leftovers: Store vegetables and sauce separately in airtight containers. Sauce keeps 3–4 days refrigerated; blanched vegetables keep 2–3 days.