Description
Jamie Oliver’s Cheesy Vegetable Bake is a hearty, comforting dish packed with seasonal vegetables and layered with a creamy, cheesy topping. It’s the perfect side dish or vegetarian main course for family dinners or gatherings.
Ingredients
Scale
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- 1 head of cauliflower, cut into florets
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- 2 medium carrots, peeled and sliced
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- 1 zucchini, sliced
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- 1 cup broccoli florets
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- 1 tablespoon olive oil
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- 50g (3.5 tbsp) butter
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- 50g (1/3 cup) plain flour
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- 500ml (2 cups) milk, warmed
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- 1 teaspoon Dijon mustard
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- 1/2 teaspoon nutmeg
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- 1 cup grated cheddar cheese
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- 1/2 cup grated Parmesan cheese
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- Salt and freshly ground black pepper
Instructions
Step 1: Prepare the Vegetables
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- Preheat your oven to 200°C (400°F).
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- Toss the cauliflower, carrots, zucchini, and broccoli with olive oil, salt, and pepper. Spread them on a baking tray and roast for 15-20 minutes until tender but not overly soft.
Step 2: Make the Béchamel Sauce
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- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
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- Gradually whisk in the warmed milk until smooth and thickened. Stir in Dijon mustard, nutmeg, and half of the cheddar cheese. Season with salt and pepper.
Step 3: Assemble the Bake
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- Place the roasted vegetables in a baking dish. Pour the béchamel sauce evenly over the vegetables. Sprinkle the remaining cheddar and Parmesan cheese on top.
Step 4: Bake the Dish
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- Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbling.
Step 5: Serve
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- Let the dish cool slightly before serving. Garnish with fresh parsley if desired.