• ½ kg broccoli florets
• 1 large carrot or 200 g, peeled and sliced
• ½ kg cauliflower, florets
• 2 medium baby zucchini or 200 g, sliced
• 2 medium onions or 300 g, cut into cubes
• 1 medium potato or 300 g, peeled and sliced
• 1 tablespoon salt
• 3 liters water, mixed with the tablespoon of salt

• For the béchamel sauce:

• 4 cups milk or 1 liter
• 1 sachet MAGGI® Béchamel Mix
• ¾ cup mozzarella cheese or 75 g, grated
• ¾ cup cheddar cheese or 75 g, grated and mixed with the mozzarella

Preparation

Bring 3 liters of water to boil in a large pot.

Boil the vegetables in the following order: baby zucchini for 3 minutes, remove and place in a bowl full of icing water to stop the cooking process.

Repeat with the rest of vegetables: carrots, broccoli, cauliflower, onions 4 to 5 minutes; potatoes 6 minutes. When the vegetables cool down, drain and set aside.

In a saucepan, mix milk with MAGGI® Béchamel Mix , bring to boil and cook for 2 minutes.

In an oven tray, spoon over some béchamel sauce, arrange the boiled vegetables; add a pinch of salt and pepper to taste (if desired), spoon over the rest of béchamel and cover with the grated mozzarella and cheddar cheese.

Bake in preheated oven for 15-20 minutes on 180°C.