Monday: Vegetables with pesto

We've got a large amount of "proto-pesto" in the fridge that needs to be eaten. Last night's meal was a reaction to this and the large quantity of vegetables in the fridge. :-)

I cut up three medium-sized fennel bulbs, two small heads of cauliflower, and four large new potatoes and tossed those in a bowl with some veal essence, thawed basil, olive oil, chopped pine nuts, and black pepper. These went into a buttered baking dish and were topped with grated Gruyere and then baked until the vegetables were done and the cheese was brown and bubbly.

We ate this wonderful mess with a big green salad.