Tuesday, May 27, 2014

Vegetable Baked Dish

When you have assorted vegetables lying in your refrigerator and you are tired of making mixed vegetable in all its variations (Chinese style, Indian style…), this recipe that I am going to share with you today will come as a breather. I am talking about a baked dish in white sauce.

Now I do not know about you but I absolutely love baked dishes and especially the ones made in white sauce. It is a must on my plate if I spot it in a buffet menu or at weddings.

Now I used the veggies that were available in my kitchen (carrots, capsicum, broccoli, cauliflower and sweetcorn) but you can use as many veggies as you wish to. Mushrooms, babycorns, beans and aubergines will also be great in this recipe.

It looks as if it will take a LOT of effort but believe me its easy breezy to make and not even too time consuming. 

The best part is that all generations in your house are going to like it. The elderly will find it different from their usual menu and the kids will not find it boring.

It will make a stunning dish for dinner if you have guests coming over. Believe me people will be all praises.

   Stages of Vegetable Baked Dish

steamed vegetable...don't they look vibrant and lovely?

the bubbly white sauce

ready to get baked

tadaaaa!!! and the yumminess is baked!!

Follow the below mentioned to make your own portion:

Ingredients (serves 4)

2 carrots chopped
1 capsicum chopped
A small flower of broccoli, cut into smaller flowers
A small cauliflower cut into smaller flowers
A bowl of sweet corn (boiled)
3 tbsp butter
2.5 tbsp all purpose flour (maida)
.75 ltr of full cream/toned milk
Mozzarella cheese grated
Salt to taste
2.5 tbsp pepper
1.5 tbsp oregano (optional)
1 tbsp chilli flakes (optional)


Steam the vegetables sprinkling a little salt on them.

Put the oven to preheat at 180 degrees Celsius.

Put butter in a deep bottom pan.

Add maida to it and let it cook for a minute or two.

Add milk in a couple of shifts and keep stirring to avoid lumps.

Once the sauce bubbles, add salt, pepper and oregano to it.

Now drop in the steamed vegetables and cook for another two minutes.

Transfer the dish into a flat glass/baking bowl.

Generously grate mozzarella over it.

Sprinkle chilli flakes on top.

Now put the bowl in the preheated oven.

Bake at180 degrees Celsius for 30 minutes.

Serve hot with garlic bread or top it over a crisp toast and enjoy.


If you think the sauce is too thick add a little more milk and if you think it is too runny mix a little maida in half a spoon of milk and add it to the sauce.

If lumps are made, do not fret. Just take the sauce off the flame and use a hand blender. If they still stay, pour the sauce through a sieve into another bowl. Then squish the lumps and mix with the sauce. Put the sauce back on flame.

I used a combination of full cream milk and its toned brother, but you can choose either or use a combination like I did.

Oregano is used for an added flavour. You can skip it if you wish to.

I used chilli flakes on top because my family likes a little Indian spicy touch but it is absolutely avoidable.

You can make this dish only with boiled chicken chunks and use mushrooms in it. Imagination is the trick here.

You can serve it as a snack too. Instead of baking the whole dish, toast the bread and cut it into four, spread the white sauce vegetable mixture on each, grate some cheese and bake in the oven at 220 degrees Celsius till the cheese melts. It will take 2-5 minutes. Your hot yummy snack is ready. It will be perfect with a glass of wine.


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