Ingredients
Scale
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 1 cup carrots, sliced
- 1 cup zucchini, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- ½ cup grated parmesan cheese
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1 teaspoon mustard
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Instructions
- Preheat the oven to 375°F (190°C). Wash and cut all vegetables into uniform pieces.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté onions and garlic for 2–3 minutes.
- Add carrots, zucchini, broccoli, and cauliflower. Cook for 5–6 minutes until slightly tender. Season with salt, pepper, thyme, and paprika.
- In a separate saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour to form a roux, cooking for 1–2 minutes.
- Gradually add 1 cup of milk, whisking constantly until smooth. Stir in mustard and cook until the sauce thickens.
- Remove from heat and mix in 1 cup cheddar cheese and ½ cup parmesan until fully melted.
- Transfer vegetables to a greased casserole dish. Pour the cheese sauce evenly over them and gently mix.
- Optional: Sprinkle extra parmesan or breadcrumbs on top for a crunchy crust.
- Bake for 25–30 minutes until the top is golden and cheese is bubbling.
- Let rest for 5 minutes before serving.
Notes
You can substitute or add vegetables depending on seasonal availability.
Turkey bacon or chicken ham can be added for a protein boost.
Use plant-based milk and cheese for a dairy-free version.
- Prep Time: 20
- Cook Time: 30