CHEESY & CREAMY BAKED VEGETABLES

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

SEASONING:

½ tbsp mustard sauce

1 tbsp Worcestershire sauce

Salt to taste

Pepper to taste

TOPPING:

Grated Cheddar cheese

METHOD:

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.