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For the Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup vegetable broth
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
Step-by-Step Instructions
1. Prepare the Vegetables
Begin by preparing your vegetables. Wash and dry all the vegetables thoroughly. Slice the carrots, zucchini, and potatoes into even slices. Cube the eggplant and chop the bell peppers. Cut the broccoli and cauliflower into small florets, and halve the cherry tomatoes. If you’re using spinach, be sure to remove any tough stems.
2. Preheat the Oven
Preheat your oven to 375°F (190°C). This temperature is ideal for ensuring that the vegetables cook evenly and develop a rich, roasted flavor.
3. Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and cook for an additional minute, or until fragrant. This step builds the base of flavor for your casserole.
4. Cook the Vegetables
Add the carrots, zucchini, eggplant, bell peppers, broccoli, and cauliflower to the skillet. Sauté the vegetables for about 10 minutes, stirring occasionally, until they begin to soften. Season the vegetables with salt, pepper, dried oregano, thyme, and red pepper flakes (if using). Continue to cook for another 5 minutes until the vegetables are tender but still hold their shape.
5. Prepare the Sauce
While the vegetables are cooking, prepare the sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, until it forms a smooth paste and begins to bubble. Slowly add the milk and vegetable broth, whisking constantly to avoid lumps. Cook the sauce, stirring frequently, until it thickens, about 5-7 minutes. Season with nutmeg, salt, and pepper. If you prefer a cheesier sauce, you can stir in the shredded cheddar at this point.
6. Assemble the Casserole
Grease a large baking dish with a bit of olive oil or butter. Start by spreading half of the sliced potatoes on the bottom of the dish. Layer the sautéed vegetables on top, followed by the spinach and cherry tomatoes. If you’re using quinoa or rice, spread it over the vegetables at this point. Pour the prepared sauce evenly over the layers. Top with the remaining potatoes.
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