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Ingredients 13 items

  • 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

How to prepare

  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 a 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.

Nutritional informations

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