Creamy Cheesy Vegetable Bake

Ingredients

Vegetables

• 2 cups broccoli florets
• 3 medium potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes
• 1 small onion, diced (optional)
• 2 tbsp olive oil
• Salt and black pepper, to taste

Cheese Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups (500 ml) milk
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp paprika
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (or 1 tsp dried)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the vegetables
   • Boil the diced potatoes for 8–10 minutes until just tender.
   • Blanch the broccoli for 2–3 minutes in boiling water, then drain.
   • Toss the potatoes, broccoli, peppers, onion (if using), and cherry tomatoes with olive oil, salt, and pepper.
   • Spread them evenly in a greased 9×13-inch (23×33 cm) baking dish.
3. Make the cheese sauce
   • Melt the butter in a saucepan over medium heat.
   • Stir in the flour and cook for 1 minute.
   • Gradually whisk in the milk until smooth.
   • Add the garlic, Italian seasoning, paprika, salt, and pepper.
   • Simmer for 3–5 minutes until slightly thickened.
   • Remove from the heat and stir in the mozzarella, Parmesan, and parsley until melted.
4. Assemble
   • Pour the cheese sauce evenly over the vegetables.
   • Sprinkle extra mozzarella on top if desired.
5. Bake
   • Bake uncovered for 25–30 minutes, until bubbly and golden.
   • For a browned top, broil for 2–3 minutes at the end.
6. Serve
   • Let stand for 5 minutes before serving.

Optional Add-Ins

• Cooked chicken
• Crispy bacon
• Ham
• Mushrooms
• Cauliflower
• Spinach

Serves: 6–8
Prep time: 20 minutes
Bake time: 30 minutes