Cheese Fondue With Roasted Vegetable Dippers

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  • 30 min prep time
  • 30 min total time
  • 13 ingredients
  • 12 servings

Ingredients

Dippers

2
cups fresh cauliflower florets
1
medium green bell pepper, cut into 1 1/2-inch pieces
1
medium red bell pepper, cut into 1 1/2-inch pieces
1
medium yellow summer squash, cut into 1/2-inch slices
1
package (8 oz) fresh whole mushrooms
2
cups French bread cubes
1
tablespoon olive oil

Fondue

4
oz Havarti cheese, shredded (1 cup)
1
cup shredded sharp Cheddar cheese (4 oz)
1
cup shredded American cheese (4 oz)
2
tablespoons all-purpose flour
1
cup dry white wine
1/4
teaspoon garlic powder

Directions

  1. 1 Heat oven to 450°F. In large bowl, toss dippers with oil to coat evenly; arrange in ungreased 15x10x1-inch pan. Bake 15 to 20 minutes or until vegetables are crisp-tender and bread cubes are toasted.
  2. 2 In medium bowl, toss cheeses and flour to mix. Place wine in 2-quart saucepan; cook over medium heat about 1 minute or until very hot. DO NOT BOIL. Add cheese mixture 1/2 cup at a time, stirring each time until melted. Cook until very warm. Pour into fondue pot. Stir in garlic powder. Keep warm over medium-low heat.
  3. 3 To serve, skewer roasted vegetables and bread cubes with fondue forks to be dipped into warm cheese.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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