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Global Main course

Roasted Vegetables with Béchamel

1
45Min
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: here

400 g
Potatoes, raw, skin
250 g
Squash, zucchini, baby, raw
150 g
Red Bell Pepper, chopped
150 g
Peppers, sweet, green, raw
300 g
Onion
40 g
Fennel, bulb, raw
3 tbsp
Vegetable oil, palm kernel
0.5 tbsp
Spices, rosemary, dried
0.5 tbsp
Spices, thyme, dried
0.5 tsp
Ground Black Pepper
4 cups
Milk, whole, 3.25% milkfat, without added vitamin A and vitamin D
80 g
MAGGI® Bechamel Mix
150 g
Cheese, mozzarella, part skim milk

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Nutrition Value

Energy
427.72 kcal
Protein
19.49 g
Carbohydrates
42.51 g
Fats
21.25 g
Information per serving
Lets Cook

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.

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B Basma Ahmed
Uhr

Yes odid and I will try it😍😍

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