Cheesy vegetable medley
Nutrition Info.(per serve)
- 1 quantity basic white sauce*
- 2 red capsicums, deseeded
- 1 yellow capsicum, deseeded
- 2 red onions, peeled
- 1/2 cup mushrooms
- 4 medium courgetteszucchini, summer squashX
- 3-4 sprigs fresh thyme
- 2 tablespoons olive oil
- 1 cup grated edam cheese
- 2 tablespoons parmesan cheese
- salt and black pepper
Total fat 23.2g
Saturated fat 8.6g
Dietary fibre 3.5g
1 Have the white sauce ready. Preheat the oven to 190ºC.
2 Cut the capsicums into chunks, the onion and courgettes into wedges and slice the mushrooms. Place the capsicum and red onion in an ovenproof dish and drizzle with the oil and half the thyme. Bake in the oven for 15 minutes.
3 Meanwhile, blanch the courgettes in boiling water for 2 minutes, drain well. Add the courgettes and mushrooms to the capsicum and toss.
4 Add the edam cheese to the warmed sauce and stir through. Season. Pour over the vegetables to cover. Scatter over the remaining thyme and the parmesan cheese and return to the oven for 15-20 minutes until heated through. Serve.
You can serve this recipe as a main meal or as a lighter meal. The vegetables you use can be varied according to the season.
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