Cheesy Vegetable Bake
A delightful dish with fresh vegetables in a rich, creamy cheese sauce, perfect as a side or main dish for gatherings.
Servings: 6 servings
Calories: 350kcal
Ingredients
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup zucchini, sliced and patted dry
Cheese Sauce
- 1 cup shredded sharp cheddar cheese
- 1/2 cup mozzarella cheese
- 1/4 cup grated Parmesan
- 2 tablespoons butter
- 2 tablespoons flour can substitute with gluten-free flour
- 1 1/2 cups milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- to taste Salt and pepper
Topping
- 1/2 cup breadcrumbs mixed with 1 tablespoon melted butter
Instructions
Preparation
- Preheat your oven to 190°C (375°F).
- Lightly steam or blanch the broccoli, cauliflower, and carrots for about 3-5 minutes until they are just tender. Ensure they are drained and patted dry to remove any excess moisture.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux and cook for 1-2 minutes until bubbly but not browned.
Making the Sauce
- Gradually pour in the milk, continuously whisking until the mixture is smooth and starts to thicken.
- Lower the heat and stir in the shredded cheddar, mozzarella, garlic powder, mustard powder, and season with salt and pepper. Stir until the cheeses are fully melted and the sauce is creamy.
Baking
- In a greased 9x13-inch baking dish, layer the steamed vegetables evenly.
- Pour the hot cheese sauce over the vegetables, gently folding to ensure everything is well coated.
- Sprinkle the grated Parmesan and the buttered breadcrumbs on top.
- Bake uncovered for 25-30 minutes, or until the bake is golden brown and bubbly.
- Allow to sit for about 10 minutes before serving.
Notes
Feel free to swap vegetables according to your preference—bell peppers, peas, or mushrooms would work beautifully. You can prepare the dish a day in advance and keep it in the fridge until you’re ready to bake it.