Vegetable Cobbler with Cheddar Biscuits

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This Vegetable Cobbler with Cheddar Biscuits recipe is a delicious and creamy vegetable dish topped with soft and cheesy cheddar biscuits.

Vegetable Cobbler with Cheddar Biscuits | www.diethood.com | Chunks of delicious vegetables topped with soft and cheesy cheddar biscuits.

Happy Sunday, you guys! This is my favorite day of the week. I absolutely love love love Sundays!

‘Cept… I truly dislike Sundays once 7 pm rolls around. Suddenly, I’m rushed to get everything done – all the things piled up on the dinner table since Friday – and at that point, I basically hate everyone and everything.
But then, around 9 pm, I’m all like, OH Ok… that wasn’t so bad… but in fact it was!

So is this November-thing really happening? Turkey Day is approaching?? Already!? We’re over a week into November and I’m still in August mode. I already miss Summer…

I also heard that the Polar Vortex is about to reappear … that’s so unfair. Last year during the Polar Vortex we were stuck inside for three days straight. These Blueberry Scones were the only good thing that resulted from that whole ordeal. And a $358.00 charge over at Amazon. I was bored. 

Vegetable Cobbler with Cheddar Biscuits | www.diethood.com | Chunks of delicious vegetables topped with soft and cheesy cheddar biscuits.

VEGETABLE COBBLER: AN EASY VEGETARIAN DINNER IDEA

You see this picture above? This is how we’re going to cure the Vortex blues – with comfort food. 

Our 2nd fridge, the one that’s in the garage, is filled with beer and vegetables. What a combo, right? But that’s the way it is. I buy a lot of veggies and some of those beauties have to sleep with the beer.

As I was trying to think of ways to use up some of those veggies, an eggplant and a tomato jumped at me and I couldn’t refuse them. The Vegetable Cobbler was under way. 

Vegetable Cobbler with Cheddar Biscuits | www.diethood.com | Chunks of delicious vegetables topped with soft and cheesy cheddar biscuits.

Usually, when it comes to vegetables, I just throw ’em in the pan and know that the result is never short of greatness. However, eggplant?? Um… eggplant needs a bit of work, don’t you think? It’s a little bitter and kinda boring. But pretty! 

Thus, this time around I went just a little overboard with my veggies and topped them with biscuits. Nothing new, I know, but why didn’t I do this sooner? To all my veggies!! This vegetable cobbler stuff is fantastic!

In all honesty, you guys, I couldn’t stop eating this. The first time I made it, I just sat above the stove and ate it straight from the pan. My favorite way to eat just about anything. Dinner plates are so overrated. 

Vegetable Cobbler with Cheddar Biscuits | www.diethood.com | Chunks of delicious vegetables topped with soft and cheesy cheddar biscuits.

Me thinks you need to have this for dinner. It’s warm, it’s comforting, it’s veggie-full and there’s biscuits on top. With cheese. 

ENJOY!

Vegetable Cobbler with Cheddar Biscuits

11 11 11
WW Freestyle: 10
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
This Vegetable Cobbler with Cheddar Biscuits recipe is a delicious and creamy vegetable dish topped with soft and cheesy cheddar biscuits.
Course: Dinner
Cuisine: American
Servings: 6
Calories: 283
Author: Katerina

Ingredients

For the Vegetables

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 eggplant , diced
  • 1 yellow onion , diced
  • 2 fresh tomatoes , diced
  • 2 garlic cloves , minced
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the Biscuits

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter
  • 1/2- cup shredded cheddar cheese
  • 1 teaspoon Italian Seasoning
  • 2/3- cup milk

Instructions 

  • Preheat oven to 400.
  • Lightly grease a 9x9 baking dish with cooking spray and set aside.
  • Heat olive oil and butter in a large skillet.
  • Add eggplant, onion and tomatoes; cook over medium-high heat for 10 minutes, stirring occasionally, until eggplant is tender.
  • Add garlic and cook for a minute longer.
  • In the meantime, in a small mixing bowl whisk together milk, flour, salt and pepper.
  • Stir the milk mixture into the vegetables and bring to a boil, stirring constantly.
  • Continue to cook for 3 minutes or until sauce is thickened.
  • Transfer the mixture to the previously prepared baking dish and set aside.
  • In a small mixing bowl, whisk flour, baking powder and salt.
  • Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.
  • Stir in cheese and Italian Seasoning.
  • Add milk and stir just until moistened.
  • Drop by rounded tablespoonfuls over the eggplant-mixture.
  • Bake for 25 to 30 minutes, or until biscuits are golden brown and filling is bubbly.
  • Remove from oven and let stand 10 minutes.
  • Serve.

Notes

RECIPE SOURCE: DIETHOOD
 
Nutrition Facts
Vegetable Cobbler with Cheddar Biscuits
Amount Per Serving
Calories 283 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g40%
Cholesterol 33mg11%
Sodium 563mg23%
Potassium 484mg14%
Carbohydrates 29g10%
Fiber 3g12%
Sugar 8g9%
Protein 8g16%
Vitamin A 780IU16%
Vitamin C 9mg11%
Calcium 172mg17%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: vegetarian dinners, vegetarian dinner idea, vegetable cobbler

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16 Responses
  1. Laurel

    So I’m new to this site looking for New & Exciting vegetarian dish ideas – This sounded so good with the exception of hating eggplant 🙁 – so I took the basics and modified a little – Yum Yum Yum – something new to add to the recipe trove, I omitted the eggplant and substituted a medium, firm zucchini, diced, used only 1/2 a medium onion, used Heirloom tomatoes, also added (1) 15 oz can of cooked Lentils rinsed and drained, (1) Cup of roasted corn kernels(I had in freezer and it sounded like a good fit) (1) cup chopped kale – I also added 3/4 tsp of Trader Joes 21 Salute seasoning to the milk mixture – Once everything was cooked and thick I stirred in 3/4 cup shredded Parmesan – made the biscuits as is but used WW Pastry Flour and 4 TBL butter – It was really good and for me as vegetarian dishes go it was a refreshing change of pace – no pastas or rice but had lots of substance. I think there are a lot of other combos that can be done using this basic recipe so Thank you so much for sharing

    1. Katerina Petrovska

      Hi Laurel!! You are very welcome, and I think I can’t wait to try your version of the recipe!! Sounds so good! Very happy you liked it. 😀

  2. Janet

    This dish looks delicious! Just wondering if you can use other vegetables in this, and many add a little chicken or turkey – my husband wants meat!! Thank you!

  3. amanda @ fake ginger

    Love those biscuits! This looks so comforting and delicious. I’m with you about Sunday. I literally slept all day and then started panicking because I didn’t have enough time to get everything done. Ugh!

  4. Anna @ Crunchy Creamy Sweet

    We have snow in the forecast for next week. I am going to have to add this to our menu – looks so comforting! Pinned!

  5. Jamie

    I never find eggplant bitter or boring but I do find it difficult to cook until tender. I absolutely love what you did with it here and I have to make this. I love finding great vegetable recipes that I can serve as a main course. And I love topping stews with biscuits so your idea to make this topped with biscuits is fantastic!

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