• 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 mozzarella cheese or 150 g, grated

Preparation

In a large bowl, combine all the vegetables with vegetable oil. Season with dried rosemary, dried thyme and black pepper and salt to taste.

Place the mixed vegetables in a baking dish and roast in a 200°C preheated oven for 35 minutes or until vegetables are well done.

Meanwhile, add milk and MAGGI® Béchamel Mix to a large saucepan, bring to boil under constant stirring. Simmer for 2-3 minutes or until sauce thickens.

When the vegetables are roasted remove them from the oven and pour the béchamel sauce evenly over them. Sprinkle cheese on top.

Bake again for 10-15 minutes or until the top is golden brown.