Preheat the oven to 375°F (190°C). Grease a baking dish or casserole dish with a bit of oil.
In a large pot, bring water to a boil and blanch the broccoli, carrots, cauliflower, and peas for 3-4 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add chopped onions and garlic, cooking until they are soft and fragrant (about 3-4 minutes).
Add flour to the skillet and stir for 1-2 minutes to form a roux. Gradually add milk while stirring to create a smooth sauce. Add salt, pepper, thyme, and paprika.
Once the sauce has thickened, remove from heat and stir in the shredded cheddar cheese until melted and smooth.
In the prepared baking dish, combine the blanched vegetables and pour the cheese sauce over them. Mix gently to coat all the vegetables evenly.
For an extra crispy topping, sprinkle breadcrumbs over the top of the casserole.
Bake in the preheated oven for 20-25 minutes until the top is golden brown and bubbly.
Let it cool for a few minutes before serving.
Tips for Serving and Storing:
Serve the vegetable bake alongside roasted potatoes or a fresh green salad for a complete meal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
You can freeze this vegetable bake for up to 3 months. Just wrap it tightly with plastic wrap and aluminum foil, then bake from frozen, adding extra time.
Variants:
Vegan Vegetable Bake: Use plant-based milk (such as almond or oat milk) and substitute dairy-free cheese or nutritional yeast for the cheese to make the dish vegan-friendly.
Cheesy Bacon Bake: Add crispy bacon crumbles on top of the vegetable bake before serving for an extra savory kick.
Spicy Vegetable Bake: Add a pinch of chili flakes or diced jalapeños to the sauce for a spicy twist.
Seasonal Variants: Swap out vegetables based on what’s in season. Sweet potatoes, Brussels sprouts, or squash make wonderful additions during the fall.
FAQ:
Q: Can I use frozen vegetables for this recipe? A: Yes! You can use frozen vegetables instead of fresh ones. Just be sure to thaw and drain any excess water before using them in the bake.
Q: How do I make the vegetable bake gluten-free? A: To make the recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch and use gluten-free breadcrumbs for the topping.
Q: Can I make this recipe ahead of time? A: Absolutely! You can prepare the entire dish the day before and store it in the fridge. When ready to bake, just pop it in the oven for 25-30 minutes, or until the top is golden and bubbly.
Q: Can I add protein to this dish? A: Yes, you can add cooked chicken, turkey, or even tofu to make it a more filling meal. Simply stir it in with the vegetables before pouring over the cheese sauce.
Enjoy this heartwarming vegetable bake with loved ones, knowing you’re serving a dish that’s both satisfying and full of nutritious goodness!
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