Cheesy vegetable bake
If you have around 1 hour to spend in the kitchen, Cheesy vegetable bake might be a super lacto ovo vegetarian recipe to try. This main course has 590 calories, 25g of protein, and 39g of fat per serving. This recipe serves 4 and costs $2.87 per serving. A couple people made this recipe, and 38 would say it hit the spot. It is brought to you by Simply Delicious Food. Head to the store and pick up bell pepper, mozzarella, cheddar, and a few other things to make it today. With a spoonacular score of 86%, this dish is outstanding. Similar recipes include Cheesy Ham & Vegetable Bake, Cheesy vegetable rice bake, and Cheesy Chicken and Vegetable Bake.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
black pepper, to taste
4 tablespoons butter
4 cups cauliflower florets (approximately 2 small-medium heads of cauliflower)
1 cup grated cheddar
½ cup flour
2-3 cups milk
1 cup grated mozzarella, for topping
1 punnet (250g) mushrooms, quartered
2 tablespoons olive oil (I used basil flavored)
1 red onion, peeled and chopped into chunks
1 large red pepper, seeded and chopped into bite-size chunks
large pinch salt
salt & pepper to taste
1 large yellow pepper, same as red pepper
Equipment:
oven
baking sheet
sauce pan
whisk
baking pan
Cooking instruction summary:
Pre-heat the oven to 200c.Place all the vegetables on a baking sheet then drizzle with the oil, season with salt and pepper and toss to coat.Place in the oven and allow to roast for 30 minutes until golden brown and starting to caramelise.In the meantime, melt the butter in a medium saucepan then whisk in the flour to create a roux.Slowly whisk in the milk until the sauce is smooth. Turn down the heat and whilst stirring, allow the sauce to thicken and cook through.When the sauce is cooked (and all flouriness has disappeared) remove from the heat, season and add the cheddar. Stir to allow the cheese to melt.Transfer the roasted vegetables to a suitable baking dish and pour over the sauce.Add the mozzarella and parmesan then place back in the oven for 20 minutes or until the cheese has melted and is golden brown.Remove and allow to rest for 5 minutes before serving.
Step by step:
1. Pre-heat the oven to 200c.
2. Place all the vegetables on a baking sheet then drizzle with the oil, season with salt and pepper and toss to coat.
3. Place in the oven and allow to roast for 30 minutes until golden brown and starting to caramelise.In the meantime, melt the butter in a medium saucepan then whisk in the flour to create a roux.Slowly whisk in the milk until the sauce is smooth. Turn down the heat and whilst stirring, allow the sauce to thicken and cook through.When the sauce is cooked (and all flouriness has disappeared) remove from the heat, season and add the cheddar. Stir to allow the cheese to melt.
4. Transfer the roasted vegetables to a suitable baking dish and pour over the sauce.
5. Add the mozzarella and parmesan then place back in the oven for 20 minutes or until the cheese has melted and is golden brown.
6. Remove and allow to rest for 5 minutes before serving.
Nutrition Information:
covered percent of daily need
