Vegetable Cobbler

Ingredients:

grapeseed oil
10 baby potatoes, halved
1 large carrot, diced
salt and black pepper, to taste
1 teaspoon thyme, chopped
1/2 onion, chopped
1 shallot, chopped
2 cloves garlic, minced
1 small zucchini, diced
1 small yellow squash, diced
1 poblano pepper, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 cup broccoli florets
1/2 bunch asparagus spears, cut into 1 inch pieces
1/2 cup vegetable stock
2 cups kale, chopped
1-1/2 cup flour
1 tablespoon rosemary, chopped
1-1/2 teaspoons baking powder
1-3/4 cup almond milk
1/4 cup butter
1/2 cup gruyere, shredded

Saute potatoes and carrots in some oil until potatoes are tender. Add salt, pepper, and thyme a few minutes before removing from the pan.

Add more oil to the pan and cook onion, shallot, and garlic. Add salt, pepper, and all remaining vegetables. Cook until crisp tender and stir in stock. Bring to a simmer and stir in kale. Remove from heat once the kale is wilted and liquid is reduced. Transfer a heaping ladleful of the vegetables along with all the broth into a blender and blend until smooth. Add salt as needed and set aside.

Meanwhile, whisk flour, rosemary, baking powder, milk, and some salt and pepper.

Spread butter at the bottom of a casserole dish. Pour batter over the butter. Spoon the vegetables over the batter.

Bake at 350 for 15 minutes. Top with the cheese and bake another 10 minutes until cheese is bubbly. Serve with the vegetable sauce.