Beef Ring with Fall Vegetables and Cheese Sauce

Ingredients

• Ring
• 2 1/4 lbs (1 Kg) lean ground beef
• 1 cup (250 mL) soft bread crumbs
• 1/2 cup (125 mL) onion or shallots chopped
• 1 cup (250 mL) Milk
• 2 eggs
• Salt and freshly ground pepper to taste
• 1/4 cup (60 mL) fresh parsley chopped
• 1/2 cup (125 mL) pine nuts toasted (optional)
• 1 tsp (15 mL) Worcestershire Sauce
• Vegetables
• 3 small zucchini cut in thick slices
• 2 cups (500 mL) cherry tomatoes halved
• 1 green bell pepper cut in strips
• 1 onion sliced
• 2 tbsp (30 mL) butter
• Salt and pepper to taste
• A pinch of dried basil
• Cheese Sauce
• 2 tbsp (30 mL) butter
• 2 tbsp (30 mL) all-purpose flour
• 1/4 tsp (1 mL) salt
• 1 cup (250 mL) Milk
• 1/2 cup (125 mL) Canadian Parmesan cheese grated