CHEF NAIRBY’S VEGETABLE MEDLEY

This vegetable medley is packed with flavor, creamy cheese and awesomeness!

KITCHEN TOOLS NEEDED

Large mixing bowl
9” x 13” baking pan (about 2” deep)
Non-stick cooking spray
Cheese grater
Potato masher

INGREDIENTS

4 Ripe avocados, mashed and separated (3 for the cheese sauce, 1 chopped for the medley. (Soft, but not too soft.) We’re going to mash the ones for the cheese sauce up nicely!)
1 Tbsp butter
300g Goat cheese, separated (3/4 for cheese sauce, the rest for topping and baking)
1 cup milk
2 Tbsp plain yogurt
4 Zucchini, chopped into bite sized pieces
2 cups sliced mushrooms
1 pint (about 2 cups) grape/cherry tomatoes, sliced in half
450g grated cheddar, separated (half for the cheese sauce, half for topping and baking)
1 19oz (540ml) can of dark red kidney beans, drained
1-2 Tbsp. fresh chopped dill
Salt and ground black pepper to taste

DIRECTIONS

1. Preheat oven to 375 F.
2. On low-medium heat, melt butter in a medium-to-large sized pot or sauce pan. Add milk when melted. Stir until combined.
3. Raise heat to medium. Add ¾ of the goat cheese. Stir gently until combined and creamy.
4. Add half of the grated cheddar cheese. Continue stirring until combined.
5. Add the mashed avocado, yogurt and chopped dill. Continue stirring until combined.
6. In a large bowl, toss zucchini, mushrooms, tomatoes, chopped avocado, kidney beans, salt and pepper until nicely mixed. Add the cheese sauce and stir gently until all nicely combined. Empty into a deep baking pan that has been sprayed with nonstick cooking spray.
7. Top with other half of grated cheddar and remaining ¼ of goat cheese, broken up into chunks and scattered.
8. Bake in oven for 10-15 minutes. Remove from oven, empty into a large pot or bowl, mix and serve. Can be served warm or cold!