Ingredients
2 cups fresh broccoli florets1-1/2 cups sliced carrots1 cup mayonnaise1 cup shredded cheddar cheese3 to 4 drops hot pepper sauce1/4 teaspoon pepper1/4 cup sherry or dry white wine, optional1-1/2 cups sliced zucchini1 cup sliced celery1/2 cup diced green pepper1/2 cup diced onion1 tablespoon minced fresh parsley1 tablespoon minced fresh basil3 tablespoons butter12 saltines, crushed1/3 cup grated Parmesan cheese
Preparation
Steam broccoli and carrots until crisp-tender; drain and set aside.
In a large bowl, combine the mayonnaise, cheddar cheese, pepper sauce, pepper and sherry if desired. Add the broccoli, carrots, remaining vegetables, parsley and basil; stir gently to combined.
Spoon into a greased 2-qt. baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from the heat and stir in cheese; sprinkle over vegetables.
Bake, uncovered, at 350° for 30-40 minutes or until heated through.
