Cheesy Vegetable Bake Recipe
Ingredients
Vegetables: 1 large head of Cauliflower, 1 large head of Broccoli, 3 large Carrots (diced), and 1 yellow Bell Pepper (diced).
Topping: 3-4 Cherry tomatoes (halved) and 2 cups shredded Mozzarella or Cheddar cheese.
The Sauce (Béchamel):
4 tablespoons Butter
1/4 cup All-purpose flour
2 cups Whole milk
1/2 teaspoon Garlic powder
Salt and black pepper to taste
Instructions
Prepare the Vegetables: Cut the cauliflower and broccoli into medium-sized florets. Steam or par-boil the cauliflower, broccoli, and carrots for about 5 minutes until “fork-tender” but still firm. Drain well and pat dry (this prevents the dish from being watery).
Make the Cheese Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually pour in the milk, whisking constantly until the sauce thickens. Remove from heat and stir in half of the shredded cheese, garlic powder, salt, and pepper.
Assemble the Bake:
To get the “square” look from the photo, use a square springform pan or a deep square glass baking dish lined with parchment paper.
Toss the steamed vegetables and diced peppers together in a bowl, then pack them tightly into the dish.
Pour the cheese sauce evenly over the top, allowing it to seep down through the crevices.
The Topping: Sprinkle the remaining cheese over the top. Place the halved cherry tomatoes and a few small broccoli florets on top of the cheese for decoration.
Bake: Preheat your oven to 200°C (400°F). Bake for 20–25 minutes until the cheese is bubbly and golden brown.
Serving: If using a springform pan, let the dish rest for 10 minutes before removing the sides so the “vegetable block” holds its shape.
Pro Tips for Success
Avoid Sogginess: Make sure the vegetables are very well-drained after steaming. You can even roast them slightly beforehand to remove excess moisture.
Add Protein: You can easily add cooked chicken cubes or chickpeas between the vegetable layers for a more filling meal.