Vegetable Souffle Recipe
Recipe inspired by B. Smith
Cheeses (cut into cubes):
- 1/2 cup Gouda
- 1/2 cup Colby
- 1/2 cup sharp cheddar
- 1/2 cup mild cheddar
- 1/2 cup Swiss
- 1/2 cup cream cheese
Summer Green Pea Salad (used in the souffle):
- 4 cups young shelled green peas
- 3 tablespoons garlic-infused olive oil
- 2 tablespoons balsamic vinegar
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/4 cup chopped red onion
- 2 tablespoons sliced scallions
- 3 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
Prepare the Green Pea Salad:
- Bring a large pot of salted water to a boil and cook the peas 23 minutes until just softened, then drain into a large bowl.
- Drizzle the peas with garlic-infused olive oil and balsamic vinegar; toss to coat and let cool to room temperature.
- When ready to serve, add the diced red and yellow peppers, chopped red onion, sliced scallions, basil, salt, and black pepper; gently mix to combine.
Assemble and bake the Souffle:
- Preheat oven to 375F (190C).
- In a souffle baking dish, spread a layer of the Summer Green Pea Salad on the bottom.
- Add a layer of the assorted cubed cheeses, using a mix of each type.
- Alternate layers of pea salad and cheese until all ingredients are used.
- Bake uncovered at 375F for 25 minutes, until heated through and the top is set.
Notes: Recipe copyright B. Smith, with additions by Nell Carter.
