Garden Waffle with Italian Cheese Sauce

Garden Waffle with Italian Cheese Sauce

Miz Helen's Kitchen


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


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.