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Savory Vegetable Cobbler
Sauteed fresh vegetables topped with cheesy herb biscuits.
servings: 6
total time: 1 hour 15 minutes
recipe by: Frankie
Ingredients
- 2 TBSP unsalted butter plus a little extra
- 1 small head of cauliflower, cut into small florets
- 1 red bell pepper, seeded and chopped
- 1 large yellow onion, chopped
- 1/4 tsp crushed red pepper flakes
- salt & pepper
- 2 medium zucchini, sliced
- 2 garlic cloves, minced
- 2 TBSP all-purpose flour
- 1 cup vegetable broth
- BISCUIT TOPPING:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup freshly chopped parsley
- 6 TBSP chilled unsalted butter, cut into small cubes
- 1 cup finely shredded sharp cheddar cheese
- 1 cup whole milk
Directions
- Preheat oven to 400°F. Butter the inside bottom and sides of an 9x13 baking dish.
- Melt 2 TBSP of butter in a dutch oven over medium heat. Add the cauliflower, bell pepper, onion, red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until vegetables just begin to soften a bit, about 6 minutes.
- Stir in the zucchini and garlic and cook for about 2 minutes. Stir in the flour until well combined then slowly stir in the vegetable broth. Cook while stirring until thickened, about 3 minutes. Take off the heat and season with salt & pepper to taste. Scrape mixture into the buttered baking dish and set aside.
- In a large mixing bowl combine the flour, baking powder, salt, pepper, parsley, butter, and cheese. Stir in the milk and continue to stir until a shaggy biscuit dough is formed.
- Scoop mounds of the biscuit dough mixture on top of the vegetables until evenly covered. Bake in the preheated oven for 30 minutes or until biscuits are lightly browned.
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