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43 21.2g / 43%
41 46.5g / 41%
16 18.3g / 16%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Roasted Vegetables with Béchamel

(1)
45 Min
Easy

Ingredients

5 Servings

This dish has been optimized for 5 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
400  g
Potatoes
250  g
Zucchini
150  g
Red Bell Pepper, chopped
150  g
Bell pepper, chopped
300  g
Onion
40  g
Fennel, finely sliced
3  tbsp
Vegetable Oil
0.5  tbsp
Dried rosemary
0.5  tbsp
Ground dried thyme
0.5  tsp
Ground Black Pepper
4  cups
Milk
1  Sachet
MAGGI® Bechamel Mix
150  g
Mozzarella cheese

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Nutrition Value

Carbohydrates
46.55 g
Energy
440.92 kcal
Fats
21.2 g
Protein
18.33 g
Information per serving

Instruction

45 Minutes
  • Step 1

    0 Min
    In a large bowl, combine all the vegetables in vegetable oil. Season with dried rosemary, dried thyme and black pepper and salt to taste.
  • Step 2

    0 Min
    Place the mixed vegetables in a baking dish and roast in a 200°C preheated oven for 35 mins or until vegetables are well done.
  • Step 3

    0 Min
    Meanwhile, add milk and MAGGI® Béchamel Mix to a large saucepan, bring to a boil while constantly stirring. Simmer for 2-3 mins or until the sauce thickens.
  • Step 4

    0 Min
    After the vegetables are roasted, remove them from the oven and pour the béchamel sauce evenly over them. Sprinkle cheese on top.
  • Step 5

    0 Min
    Bake again for 10-15 mins or until the top is golden brown.
Roasted Vegetables with Béchamel

Step 1 of 5

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

Roasted Vegetables with Béchamel

Step 2 of 5

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

Roasted Vegetables with Béchamel

Step 3 of 5

Meanwhile, add milk and MAGGI® Béchamel Mix to a large saucepan, bring to a boil while constantly stirring. Simmer for 2-3 mins or until the sauce thickens.

Roasted Vegetables with Béchamel

Step 4 of 5

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

Roasted Vegetables with Béchamel

Step 5 of 5

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

Recipe PDF