300 gm cauliflower separated into florets
100 gm broccoli separated into florets
50 gm carrot sliced
50 gm bell pepper ( red, green & yellow sliced )
CREAMY CHEESE SAUCE:
2 tbsp butter
2 tbsp plain flour
450 ml milk
100 gm grated Cheddar cheese
½ tbsp mustard sauce
1 tbsp Worcestershire sauce
Salt to taste
Pepper to taste
Grated Cheddar cheese
Blanch all the vegetables in boiling water
with salt until tender.
Drain & place into an oven proof dish.
In the saucepan, melt the butter over low heat.
Add flour, stirring gently to cook for 1 minute.
Whisk in the milk & bring to boil.
Add in cheese, seasoning & stir over low heat
until the cheese has melted.
Pour the hot sauce over the blanched vegetables.
Sprinkle with topping cheese.
Bake in preheated oven t 180◦C for 10-15 minutes
until the top is golden brown.
Serve with toasted garlic bread.