Cheese Fondue With Roasted Vegetable 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

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

• 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 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 To serve, skewer roasted vegetables and bread cubes with fondue forks to be dipped into warm cheese.