Vegetable Cheese Bake
This comforting vegetable cheese bake features a vibrant mix of tender vegetables smothered in a rich, creamy cheese sauce and baked until golden and bubbling.
Ingredients
- •2 cups broccoli florets (200g)
- •2 cups cauliflower florets (200g)
- •1 medium carrot, sliced into rounds (100g)
- •1 cup zucchini, diced (120g)
- •3 tablespoons unsalted butter (45g)
- •3 tablespoons all-purpose flour (24g)
- •1.5 cups whole milk (360ml)
- •1.5 cups shredded sharp cheddar cheese, divided (150g)
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper
- •0.25 teaspoon garlic powder
- •0.25 cup plain breadcrumbs (30g)
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or cooking spray.
- 2
Bring a large pot of salted water to a boil, add the broccoli, cauliflower, carrots, and zucchini, and blanch for 4 minutes before draining thoroughly.
- 3
Melt the butter in a medium saucepan over medium heat.
- 4
Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth paste.
- 5
Gradually pour in the milk while whisking vigorously to prevent any lumps from forming.
- 6
Cook the sauce over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon, about 5 minutes.
- 7
Remove the saucepan from the heat and stir in 1 cup of the shredded cheddar cheese, salt, black pepper, and garlic powder until the cheese is completely melted and the sauce is smooth.
- 8
Transfer the drained vegetables to the prepared baking dish and pour the cheese sauce evenly over the top, tossing gently to combine.
- 9
Sprinkle the remaining 0.5 cup of cheddar cheese and the breadcrumbs evenly over the vegetable mixture.
- 10
Bake in the preheated oven for 25 to 30 minutes, or until the sauce is bubbling and the top is golden brown and crispy.
💡 Chef tips
- You can easily swap the vegetables for whatever you have in your fridge, such as green beans, bell peppers, or Brussels sprouts.
- Assemble the dish a few hours in advance and keep it covered in the refrigerator until you are ready to bake, adding 5 extra minutes to the baking time.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.
✅ How it should turn out
The finished vegetable cheese bake is bubbling and golden on top with a rich, savory aroma, featuring tender-crisp vegetables coated in a velvety, cheesy sauce.