Garden Waffle with Italian Cheese Sauce

We love Waffle's and will often times have them for lunch or in the evening for a very informal supper. I wanted to create a waffle that could incorporate some of our wonderful garden vegetables.  This is a delicate blend of garden vegetables with a balsamic sauce with some fresh garden herbs.  While the crisp waffle is still hot we drizzle a delicious Italian Cheese Sauce on top.  This is a fabulous waffle that can be served on any occasion, my husband has already asked for it to be put on the menu again very soon.  I am very excited to present this new recipe to you today and sure hope you enjoy it!

 From

Garden To Table

Saute The Vegetables

Add The Vegetables and Cheese To The Batter

Anticipation

Yeah, At Last!

Prepare The Cheese Sauce

Yummy Cheese Sauce

Ready To Serve

Will You Have One?

Or Will You Have Two?

Garden Waffle with Italian Cheese Sauce
Miz Helen's Kitchen
Ingredients
For The Buttermilk Waffle
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
2 cups buttermilk
1/2 cup butter, melted and cooled to room temperature
1 teaspoon vanilla extract
1 cup Italian Mix Cheese, shredded fine
1 cup yellow summer squash, fine chop
1 cup Zucchini, fine chop
1 cup onion, fine chop
1 cup red bell pepper, fine chop
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon oregano
1 dash cayenne pepper
For The Italian Cheese Sauce
2 tablespoons butter
5 tablespoons flour
1 1/2 cups milk, plus 1/2 cup to thin
1 cup Italian Mix Cheese, shredded fine
1 cup cherry tomatoes
Remainder of the vegetable saute
Directions
For The Vegetable Saute
In a skillet, add 2 tablespoons olive oil and heat until hot.
Add both the yellow squash, Zucchini, Red Bell Pepper, and onion.
Saute until the onion is clear, then add the balsamic vinegar and stir.
Add the thyme, oregano, salt, pepper, and cayenne, stir well.
Remove from the heat and set aside.
For The Waffle Batter
In a medium bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a mixing bowl mix the eggs, vanilla and buttermilk until completely smooth, add the melted and cooled butter. Continue to beat until blended well
Add the dry ingredients to the egg and buttermilk mixture.
Stir in 1/2 of the vegetable mix, careful not to mash the vegetables.
Stir in 1 cup of the cheese.
Cook for 2 to 3 minutes  according to your waffle iron directions.  Cook on the crisp side because we will be adding a heavy cheese sauce.
For The Cheese Sauce
In the skillet with the remaining sauteed vegetables, heat the pan and add 2 tablespoon butter, stir the vegetables with the butter and add the cherry tomatoes.
Mix 5 tablespoons flour in a mixing jar with 2 cups of milk.  Shake the jar until the flour and milk are blended.
Pour the milk and flour into the hot skillet with the vegetables and stir, the mixture will begin to thicken.
Stir in the cheese until it is completely melted.
Adjust the salt and peppers for the sauce.
Serve the hot cheese sauce over the hot waffles.
Garnish with fresh chopped chives.
Print Recipe

Enjoy!

I have had so much fun developing this Garden Waffle and it turned out far better than I hoped, we will be having this waffle over and over again. Sure hope you enjoy the new recipe and have a fantastic week.  Come back to see us real soon we always look forward to your visits.
Peace and Joy
Miz Helen