Baked Vegetables with Béchamel, a versatile, easy, and quick dish, perfect as a side or main course. The oven baking, combined with cheeses, enhances their natural flavor, while the crunchy crust on top makes them truly irresistible.
Also try the classic version of baked vegetables, simple and quick, or the mixed baked vegetables with feta, with a crunchy and light taste.
You can choose the vegetables you prefer: for example, in winter, broccoli and cauliflower are ideal; in this case, I recommend blanching them slightly before baking. In conclusion, for an even more genuine result, try making the béchamel at home.

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 6People
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

319.82 Kcal

calories per serving

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Energy 319.82 (Kcal)
Carbohydrates 31.62 (g) of which sugars 10.52 (g)
Proteins 12.23 (g)
Fat 16.99 (g) of which saturated 6.60 (g)of which unsaturated 3.73 (g)
Fibers 5.05 (g)
Sodium 360.47 (mg)

Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1.5 cups potatoes
1.5 cups bell peppers
1.5 cups tomatoes
1 cup zucchini
1.5 cups carrots
to taste salt
to taste pepper
to taste paprika
to taste extra virgin olive oil
4.2 oz scamorza cheese
3.5 tbsp butter
0.4 cup all-purpose flour
2 cups milk
1 pinch salt

How to Make Baked Vegetables with Béchamel

Melt the butter in a saucepan over low heat, then turn off the heat and gradually add the sifted flour, stirring with a whisk to prevent lumps from forming.
Then return it to the heat and stir until it turns golden. Now that you have obtained the roux, add the hot milk and season with a pinch of salt, then mix until it thickens, it will take about 10 minutes.
Wash and clean the vegetables, then dice the potatoes, tomatoes, zucchini, bell peppers, and carrots. (make regular and equal-sized cubes to ensure even cooking of the vegetables).
Combine them in a bowl and season with salt, pepper, paprika, a drizzle of extra virgin olive oil, and mix well, then transfer to a baking tray.
Grate the cheese (scamorza or mozzarella) over the vegetables, then bake at 355°F for about 20 minutes.
Remove from the oven, mix the vegetables and top with béchamel and more grated cheese, bake again at 392°F with the fan mode for about 15 minutes.