Roasted Vegetables With Béchamel Recipe | MAGGI® Arabia

Roasted Vegetables with Béchamel

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Ingredients

  • 2 medium potatoes or 400 g cut into medium cubes
  • 3 medium zucchini or 250 g cut into thick slices
  • 1 medium red bell pepper or 150 g cut into large pieces
  • 1 medium green bell pepper or 150 g cut into large pieces
  • 2 medium onions or 300 g cut into medium size cubes
  • 1 small fresh fennel cut into thick slices
  • 3 tablespoons vegetable oil
  • ½ tablespoon dried rosemary
  • ½ tablespoon ground dried thyme
  • ½ teaspoon ground black pepper
  • 4 cups milk or 1000 ml
  • 1 sachet MAGGI® Béchamel Mix
  • 1½ cups grated Mozzarella cheese or 150 g

How to Prepare

  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.
  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.
  3. Meanwhile, add milk and MAGGI® Béchamel Mix to a large saucepan, bring to a boil while constantly stirring. Simmer for 2-3 mins or until the sauce thickens.
  4. After the vegetables are roasted, remove them from the oven and pour the béchamel sauce evenly over them. Sprinkle cheese on top.
  5. Bake again for 10-15 mins or until the top is golden brown.

Nutritional Info

Energy: 480.00 Kcal
Protein: 18.00 g
Carbohydrate: 53.00 g
Fats: 23.00 g

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