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Roasted Vegetables with Béchamel

Name: Roasted Vegetables with Béchamel
Cook time: 2220 s
Total time: 2280 s
Yield: 6
Cuisine: British,Global
Ingredients: 400 grams Potatoes flesh and skin raw; 250 grams Squash summer zucchini includes skin raw; 150 grams Peppers sweet red raw; 150 grams Peppers sweet green raw; 300 grams Onions raw; 40 grams Fennel bulb raw; 3 tablespoons Vegetable oil palm kernel; 1/2 tablespoon Spices rosemary dried; 1/2 tablespoon Spices thyme dried; 1/2 teaspoon Spices pepper black; 1000 grams Nestle Milkpak UHT; 80 grams Wheat flour white cake enriched; 150 grams Cheese mozzarella part skim milk; 80 grams Butter salted

38'

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Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Family Meals

British

Global

Ingredients

Servings

- 6 Portions +

Potatoes, flesh and skin, raw

400 grams Potatoes, flesh and skin, raw

Squash, summer, zucchini, includes skin, raw

250 grams Squash, summer, zucchini, includes skin, raw

Peppers, sweet, red, raw

150 grams Peppers, sweet, red, raw

Peppers, sweet, green, raw

150 grams Peppers, sweet, green, raw

Onions, raw

300 grams Onions, raw

Fennel, bulb, raw

40 grams Fennel, bulb, raw

Vegetable oil, palm kernel

3 tablespoons Vegetable oil, palm kernel

Spices, rosemary, dried

1/2 tablespoon Spices, rosemary, dried

Spices, thyme, dried

1/2 tablespoon Spices, thyme, dried

Spices, pepper, black

1/2 teaspoon Spices, pepper, black

Nestle Milkpak UHT

1000 grams Nestle Milkpak UHT

Wheat flour, white, cake, enriched

80 grams Wheat flour, white, cake, enriched

Cheese, mozzarella, part skim milk

150 grams Cheese, mozzarella, part skim milk

Butter, salted

80 grams Butter, salted

Average price

277

Roasted Vegetables with Béchamel

Nutri value

Go to instructions

Instructions

6 Steps

38'

Total

Preparation

37'

Cooking

Waiting

Step by step

1 of 6

Step 1

In a large bowl, combine all the vegetables in vegetable oil. Season with dried rosemary, dried thyme and black pepper and salt to taste.

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2 of 6

20'

Step 2

Place the mixed vegetables in a baking dish and roast in a 200°C preheated oven for 35 mins or until vegetables are well done.

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3 of 6

10'

Step 3

Meanwhile, add butter and flour to a large saucepan, stir for few minutes, add milk and whisk. bring to a boil while constantly stirring. Simmer for 2-3 mins or until the sauce thickens.

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4 of 6

Step 4

After the vegetables are roasted, remove them from the oven and pour the béchamel sauce evenly over them. Sprinkle cheese on top.

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5 of 6

Step 5

Bake again for 10-15 mins or until the top is golden brown.

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