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العصير الضأن والخضار راجوت - وصف وسائل الإعلام

Roasted Vegetables with Béchamel

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Easy

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45 Min

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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
Baked potatoes
400  g
zucchinis
250  g
Red Bell Pepper, chopped
150  g
Green bell pepper, chopped
150  g
Onions, finely chopped
300  g
Fennel
40  g
Vegetable Oil
3  tbsp
Dried rosemary
0.5  tbsp
Ground dried thyme
0.5  tbsp
Ground Black Pepper
0.5  tsp
Milk
4  cups
MAGGI® Bechamel Mix
1  Sachet
Cheese, mozzarella, part skim milk
150  g
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Nutritional Information

Nutritional Information Thumbnail

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Carbohydrates
46.55 g
Energy
440.92 kcal
Fats
21.2 g
Protein
18.33 g
Nutrition Table Footer

Recipe steps

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Step 1

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

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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.

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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.

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

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

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Anonymous (not verified)
Anonymous (not verified)
4

Basma Ahmed

Yes odid and I will try it😍😍
04/24/2020 10:02 CEST
Anonymous (not verified)
Anonymous (not verified)
5

Migrate rating

04/30/2025 04:35 CEST
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