Not included in this recipe
Servings
-
6
+
400 grams Potatoes, flesh and skin, raw
Potatoes, flesh and skin, raw
250 grams Squash, summer, zucchini, includes skin, raw
Squash, summer, zucchini, includes skin, raw
150 grams Peppers, sweet, red, raw
Peppers, sweet, red, raw
150 grams Peppers, sweet, green, raw
Peppers, sweet, green, raw
300 grams Onions, raw
Onions, raw
40 grams Fennel, bulb, raw
Fennel, bulb, raw
3 tablespoons Vegetable oil, palm kernel
Vegetable oil, palm kernel
1/2 tablespoon Spices, rosemary, dried
Spices, rosemary, dried
1/2 tablespoon Spices, thyme, dried
Spices, thyme, dried
1/2 teaspoon Spices, pepper, black
Spices, pepper, black
1000 grams Nestle Milkpak UHT
Nestle Milkpak UHT
80 grams Wheat flour, white, cake, enriched
Wheat flour, white, cake, enriched
150 grams Cheese, mozzarella, part skim milk
Cheese, mozzarella, part skim milk
80 grams Butter, salted
Butter, salted
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Instructions
1 of 6
5'
Step 1
Check
In a large bowl, combine all the vegetables in vegetable oil. Season with dried rosemary, dried thyme and black pepper and salt to taste.
2 of 6
20'
Step 2
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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.
3 of 6
10'
Step 3
Check
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.
4 of 6
1'
Step 4
Check
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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