Vegetable Gratin with Béchamel and Cheese

Vegetable Casserole

Ingredients:

• ½ kg broccoli florets: Broccoli is rich in vitamins like C and K, and antioxidants, making it great for immune health.
• 1 large carrot (200 g), peeled and sliced: Carrots are an excellent source of beta-carotene, which converts to vitamin A, promoting eye health.
• ½ kg cauliflower florets: Cauliflower is high in fiber and B vitamins, supporting digestion and reducing inflammation.
• 2 medium zucchini (200 g), sliced: Zucchini is low in calories and high in water, great for hydration.
• 2 medium onions (300 g), diced: Onions contain sulfur compounds that boost the immune system and improve circulation.
• 1 medium potato (300 g), peeled and thinly sliced: Potatoes are a good source of carbohydrates and fiber, providing energy and satiety.
• 1 tablespoon salt.
• 3 liters of salted water: Used to blanch the vegetables while preserving their texture and flavor.

For the Béchamel Sauce:

• 4 cups (1 liter) milk: Milk gives the béchamel a creamy texture while adding calcium and protein.
• 1 packet of "Maggi Idea for Today" béchamel mix: This mix speeds up the preparation process and guarantees a perfect flavor.
• ¾ cup (75 g) mozzarella cheese, grated: Mozzarella provides a smooth, gooey texture that balances the dish.
• ¾ cup (75 g) cheddar cheese, grated: Cheddar adds a rich and creamy flavor when combined with mozzarella.

Preparation:

1. Blanching the Vegetables:

   • Bring the salted water to a boil in a large pot.
   • Blanch the zucchini: Submerge the zucchini slices in the boiling water for 3 minutes, then transfer them directly into a bowl of cold water to stop the cooking process and preserve their green color.
   • Blanch the other vegetables: Repeat the process with the carrots, cauliflower, broccoli, and onions, boiling them for 4-5 minutes each. Potatoes take slightly longer, around 6 minutes, because of their denser texture.

2. Prepare the Béchamel Sauce:

   • In a medium-sized pot, mix the milk with the "Maggi Idea for Today" béchamel mix.
   • Bring the mixture to a boil, and allow it to simmer for 2 minutes while stirring continuously until the sauce thickens.

3. Assembling the Dish:

   • In a baking dish, pour a small amount of the béchamel sauce to cover the bottom.
   • Evenly layer the blanched vegetables in the dish, then sprinkle with salt and pepper to taste.
   • Pour the remaining béchamel sauce over the vegetables.
   • Sprinkle the grated mozzarella and cheddar cheese evenly over the top.

4. Baking:

   • Preheat the oven to 180°C (350°F).
   • Place the dish in the oven and bake for 15 to 20 minutes, or until the top is golden and the cheese is melted.

Notes and Tips:

• Vegetable Variety: You can add or substitute vegetables such as red bell peppers, eggplant, or spinach for a different flavor and nutritional variety.
• Texture: Blanching the vegetables ensures they stay tender but not overly soft, which shortens the baking time and maintains their structure.
• Cheese Choice: The combination of cheddar and mozzarella offers both a rich taste and a smooth texture, but you can experiment with other cheeses like Parmesan or Gruyère for a more intense flavor.

Nutritional Value:

This dish is packed with nutrient-rich vegetables and provides a good source of protein and calcium from the béchamel and cheese.