- 2 medium potatoes or 400 g, cut into medium cubes
- 3 medium zucchini or 250 g, cut into thick slices
- 1 medium green bell pepper or 150 g, cut into large pieces
- 1 medium red bell pepper or 150 g, cut into large pieces
- 2 medium onions or 300 g, cut into medium cubes
- 1 small fresh fennel chopped
- 3 tablespoons vegetable oil
- 0.5 tablespoon dried rosemary
- 0.5 tablespoon ground dried thyme
- 0.5 teaspoon ground black pepper
- 4 cups or 1000 ml milk
- 1 sachet MAGGI Idea of the Day Béchamel Mix
- 1.5 cups or 150 g grated Mozzarella cheese
Roasted Vegetables with Béchamel
INGREDIENTS
Roasted Vegetables with Béchamel with
Roasted Vegetables with Béchamel with 
- 2 medium potatoes or 400 g, cut into medium cubes
- 3 medium zucchini or 250 g, cut into thick slices
- 1 medium green bell pepper or 150 g, cut into large pieces
- 1 medium red bell pepper or 150 g, cut into large pieces
- 2 medium onions or 300 g, cut into medium cubes
- 1 small fresh fennel chopped
- 3 tablespoons vegetable oil
- 0.5 tablespoon dried rosemary
- 0.5 tablespoon ground dried thyme
- 0.5 teaspoon ground black pepper
- 4 cups or 1000 ml milk
- 1 sachet MAGGI Idea of the Day Béchamel Mix
- 1.5 cups or 150 g grated Mozzarella cheese
NUTRITIONAL INFORMATION
Roasted Vegetables with Béchamel with
Roasted Vegetables with Béchamel with
- Energy 480 (Kcal)
- Protein 18 (g)
- Carbohydrate 53 (g)
- Total Fat 23 (g)
HOW TO PREPARE
Roasted Vegetables with Béchamel with
Roasted Vegetables with Béchamel with
1
In a large bowl, combine all the vegetables with 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 minutes or until vegetables are well done.
3
Meanwhile, add milk and MAGGI Secrets Béchamel Mix to a large saucepan, bring to boil under constant stirring. Simmer for 2-3 minutes or until sauce thickens.
4
When 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 minutes or until the top is golden brown.
REVIEWS
Roasted Vegetables with Béchamel with
