Baked Vegetables with Cheese Sauce

It’s a wholesome dish with a huge array of vegetables and pretty easy to make too. Those kids who fuss over veggies will love it too because it has a creamy texture and plenty of cheese. I made this last night for dinner and served it with garlic bread, and it was quite a hit.


Baked Vegetables with Cheese Sauce

Time taken: 30 min

Taste-o-meter: medium spicy



  • Green peas: 50 g
  • Cauliflower florets: 50 g
  • Carrots (chopped): 50 g
  • Runner beans (chopped): 50 g
  • Baby corn (chopped): 50 g
  • Bell pepper (chopped): 50 g
  • Tomato (chopped): 1
  • Salt
  • Black pepper powder: 1 tsp
  • Milk: 1 cup
  • All-purpose flour: 2 tbsp
  • Cheese: 100 g
  • Garlic pods: 2
  • Onion: 1
  • Tomato ketchup: 2 tbsp
  • Butter: 3 tbsp


  • Preheat the oven at 180C.
  • Blanch the peas, cauliflower florets, carrots, runner beans, baby corn and bell pepper and keep them aside.
  • In a pan, melt some butter. Add the chopped garlic and onion and sauté it.
  • Add the blanched vegetables, chopped tomato, salt, pepper powder and stir it for around 5 min.
  • Add the tomato ketchup and stir again.
  • Don’t overcook the vegetables.
  • In another pan, melt some butter, add the all-purpose flour and stir for a minute.
  • Gradually add milk, stirring constantly to avoid lumps.
  • When it begins to boil add, half the cheese and stir again.
  • In a baking dish, place the vegetables, and strain the white sauce over it evenly.
  • Grate the remaining cheese on it and bake at 180C for 20 min.
  • Serve hot with garlic bread.


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