Cheesy vegetable bake

If you have around 1 hour to spend in the kitchen, Cheesy vegetable bake might be a super lacto ovo vegetarian recipe to try. This main course has 590 calories, 25g of protein, and 39g of fat per serving. This recipe serves 4 and costs $2.87 per serving. A couple people made this recipe, and 38 would say it hit the spot. It is brought to you by Simply Delicious Food. Head to the store and pick up bell pepper, mozzarella, cheddar, and a few other things to make it today. With a spoonacular score of 86%, this dish is outstanding. Similar recipes include Cheesy Ham & Vegetable Bake, Cheesy vegetable rice bake, and Cheesy Chicken and Vegetable Bake.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 50 minutes

 

Ingredients:

black pepper, to taste

4 tablespoons butter

4 cups cauliflower florets (approximately 2 small-medium heads of cauliflower)

1 cup grated cheddar

½ cup flour

2-3 cups milk

1 cup grated mozzarella, for topping

1 punnet (250g) mushrooms, quartered

2 tablespoons olive oil (I used basil flavored)

1 red onion, peeled and chopped into chunks

1 large red pepper, seeded and chopped into bite-size chunks

large pinch salt

salt & pepper to taste

1 large yellow pepper, same as red pepper

Equipment:

oven

baking sheet

sauce pan

whisk

baking pan

Cooking instruction summary:

Pre-heat the oven to 200c.Place all the vegetables on a baking sheet then drizzle with the oil, season with salt and pepper and toss to coat.Place in the oven and allow to roast for 30 minutes until golden brown and starting to caramelise.In the meantime, melt the butter in a medium saucepan then whisk in the flour to create a roux.Slowly whisk in the milk until the sauce is smooth. Turn down the heat and whilst stirring, allow the sauce to thicken and cook through.When the sauce is cooked (and all flouriness has disappeared) remove from the heat, season and add the cheddar. Stir to allow the cheese to melt.Transfer the roasted vegetables to a suitable baking dish and pour over the sauce.Add the mozzarella and parmesan then place back in the oven for 20 minutes or until the cheese has melted and is golden brown.Remove and allow to rest for 5 minutes before serving.

 

Step by step:


1. Pre-heat the oven to 200c.

2. Place all the vegetables on a baking sheet then drizzle with the oil, season with salt and pepper and toss to coat.

3. Place in the oven and allow to roast for 30 minutes until golden brown and starting to caramelise.In the meantime, melt the butter in a medium saucepan then whisk in the flour to create a roux.Slowly whisk in the milk until the sauce is smooth. Turn down the heat and whilst stirring, allow the sauce to thicken and cook through.When the sauce is cooked (and all flouriness has disappeared) remove from the heat, season and add the cheddar. Stir to allow the cheese to melt.

4. Transfer the roasted vegetables to a suitable baking dish and pour over the sauce.

5. Add the mozzarella and parmesan then place back in the oven for 20 minutes or until the cheese has melted and is golden brown.

6. Remove and allow to rest for 5 minutes before serving.


Nutrition Information:

Quickview
589k Calories
24g Protein
39g Total Fat
38g Carbs
31% Health Score
Limit These
Calories
589k
29%

Fat
39g
60%

  Saturated Fat
20g
127%

Carbohydrates
38g
13%

  Sugar
15g
18%

Cholesterol
94mg
31%

Sodium
747mg
32%

Get Enough Of These
Protein
24g
49%

Vitamin C
284mg
345%

Vitamin A
4729IU
95%

Calcium
532mg
53%

Vitamin B2
0.9mg
53%

Phosphorus
513mg
51%

Folate
180µg
45%

Vitamin B6
0.78mg
39%

Selenium
25µg
36%

Potassium
1110mg
32%

Vitamin B5
2mg
28%

Vitamin B3
5mg
27%

Vitamin K
28µg
27%

Manganese
0.53mg
26%

Vitamin B1
0.38mg
26%

Fiber
6g
25%

Vitamin B12
1µg
25%

Vitamin E
3mg
23%

Zinc
3mg
22%

Copper
0.38mg
19%

Magnesium
72mg
18%

Vitamin D
2µg
15%

Iron
2mg
15%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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