Cheese Fondue With Roasted Vegetable Dippers Recipe | Betty Crocker

Ingredients

• 2 cups fresh cauliflower florets
• 1 medium green bell pepper, cut into 1 1/2-inch pieces
• 1 medium red bell pepper, cut into 1 1/2-inch pieces
• 1 medium yellow summer squash, cut into 1/2-inch slices
• 1 package (8 oz) fresh whole mushrooms
• 2 cups French bread cubes
• 1 tablespoon olive oil
• 4 oz Havarti cheese, shredded (1 cup)
• 1 cup shredded sharp Cheddar cheese (4 oz)
• 1 cup shredded American cheese (4 oz)
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 1/4 teaspoon garlic powder