This recipe is inspired by your picture: colorful broccoli, carrots, cauliflower, bell peppers and cherry tomatoes covered in a rich, creamy cheese sauce, then baked until bubbling and golden. It makes a delicious side dish or a satisfying vegetarian main course.
Prep time
20 minutes
Cooking time
25–35 minutes
Servings
4–6 people
Oven temperature
190°C
1. Ingredients
A. For the vegetables
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2 cups broccoli florets
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1½ cups cauliflower florets
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1 large carrot, thinly sliced
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1 medium capsicum/bell pepper, chopped
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1 cup cherry tomatoes, halved
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1 small zucchini, chopped (optional)
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½ cup sweet corn or peas (optional)
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1 tablespoon olive oil or butter
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½ teaspoon salt, or to taste
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¼ teaspoon black pepper
B. For the creamy cheese sauce
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2 tablespoons butter
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2 tablespoons all-purpose flour (maida)
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2 cups milk, preferably full-fat
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1 cup grated cheddar cheese
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½ cup mozzarella cheese
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2–3 garlic cloves, finely chopped
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½ teaspoon salt, or to taste
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½ teaspoon black pepper
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½ teaspoon mixed Italian herbs or oregano
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¼ teaspoon paprika or red chilli flakes (optional)
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1 teaspoon mustard, optional, for extra flavor
C. For the topping
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½ cup grated mozzarella or cheddar cheese
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1 tablespoon breadcrumbs, optional
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A pinch of oregano or chilli flakes, optional
Cheese tip: Cheddar gives the sauce a strong cheesy flavor, while mozzarella makes it stretchy. A mixture of both comes closest to the appearance in your photo.
2. Step-by-step cooking instructions
Step 1: Prepare the vegetables
Wash all vegetables thoroughly. Cut the broccoli and cauliflower into bite-sized florets, slice the carrots, chop the capsicum and halve the cherry tomatoes.
Bring a pot of water to a boil. Add the broccoli, cauliflower and carrots and cook for 3–4 minutes. Drain well and rinse briefly with cool water to stop them cooking.
Keep the tomatoes raw for now. This helps them retain their shape during baking.
Step 2: Start the creamy sauce
Melt 2 tablespoons of butter in a saucepan over medium-low heat. Add the chopped garlic and cook for 30–45 seconds until fragrant, without browning it.
Add 2 tablespoons of flour. Stir continuously for 1–2 minutes to cook out the raw flour taste.
Step 3: Make the cheese sauce
Slowly pour in the milk, a little at a time, while whisking continuously to prevent lumps.
Cook for 4–6 minutes until the sauce thickens enough to coat the back of a spoon. Reduce the heat to low and add the cheddar and mozzarella.
Stir until melted, then season with salt, black pepper, oregano and optional paprika or mustard.
Important: Do not boil the sauce vigorously after adding the cheese, as it may become grainy.
Step 4: Assemble the casserole
Preheat the oven to 190°C (375°F).
Lightly grease a baking dish with butter or oil. Add the drained broccoli, cauliflower and carrots, along with the capsicum, zucchini and corn if using.
Add most of the cherry tomatoes. Pour the warm cheese sauce evenly over the vegetables and gently toss so the sauce reaches the bottom and coats everything.
Step 5: Add the cheesy topping
Scatter the remaining cherry tomatoes over the top. Sprinkle with the remaining ½ cup of grated cheese and optional breadcrumbs.
For a particularly creamy result like the first part of your picture, make sure the vegetables are generously coated in sauce before adding the topping.
Step 6: Bake until golden
Place the dish on the middle oven rack and bake uncovered for 25–35 minutes, until the sauce bubbles around the edges and the cheese is melted with golden spots.
If you want a darker top, use the oven grill/broiler for another 2–3 minutes, watching carefully so the cheese does not burn.
Let the casserole rest for 5–10 minutes before serving. This helps the sauce settle and makes serving easier.
3. Cooking method without an oven
You can make this dish on the stovetop if you do not have an oven.
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Blanch the broccoli, cauliflower and carrots as described above.
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Prepare the cheese sauce in a deep, heavy-bottomed pan.
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Add the vegetables and tomatoes to the sauce and mix gently.
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Cover and cook over very low heat for 8–12 minutes, until the vegetables are tender.
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Sprinkle the remaining cheese over the top, cover again and cook for another 3–5 minutes until melted.
The stovetop version will be creamy and delicious, although it will not have the same golden crust as the baked version.
4. Important tips for the best result
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Prevent watery casserole: Drain blanched vegetables thoroughly. Excess water can thin the cheese sauce.
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Keep vegetables colorful: Blanch them briefly rather than cooking them until completely soft.
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Make it extra creamy: Add 2–3 tablespoons of cream to the finished sauce.
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Avoid a thick, dry casserole: If the sauce becomes too thick, whisk in a little warm milk before mixing it with the vegetables.
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Make it spicy: Add green chillies, chilli flakes or a pinch of cayenne pepper.
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Add protein: Include cooked chicken, chickpeas or white beans if you want a more filling meal.
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Use freshly grated cheese: It generally melts more smoothly than pre-shredded cheese.
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For a beautiful finish: Reserve some cherry tomatoes and arrange them on top before baking.
5. Common questions and answers (Q&A)
Q1. Can I use frozen vegetables?
Yes. Thaw them first and remove excess water. If they are already cooked or blanched, you can skip the initial boiling step.
Q2. Which cheese is best for this recipe?
Cheddar provides flavor, mozzarella gives a stretchy texture, and Monterey Jack or Gouda can also work. Use a combination for the best balance.
Q3. Can I make this recipe without flour?
Yes. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold milk, then whisk it into the warm milk. Simmer until thickened before adding the cheese. The texture may differ slightly from a traditional white sauce.
Q4. Why does my cheese sauce become lumpy?
Usually because milk was added too quickly, the flour was not whisked properly, or the sauce became too hot. Add milk gradually, whisk continuously and keep the heat moderate.
Q5. Why is my casserole watery after baking?
The vegetables may have held too much water, especially frozen vegetables or zucchini. Drain them well, avoid overcooking them before baking and make sure your white sauce is sufficiently thick.
Q6. Can I prepare it in advance?
Yes. Assemble the casserole, cover and refrigerate it for up to 24 hours before baking. For the best texture, add the final cheese topping shortly before baking. If baking directly from the refrigerator, allow extra time and ensure the center is thoroughly hot.
Q7. How should I store leftovers?
Refrigerate leftovers in an airtight container within 2 hours of cooking and consume within 3–4 days. Reheat until steaming hot throughout. Avoid repeatedly reheating the entire dish.
Q8. Can I make it without cherry tomatoes?
Absolutely. Use chopped regular tomatoes, or leave them out. If using juicy regular tomatoes, remove excess seeds and liquid to help prevent a watery sauce.
Q9. What should I serve with it?
Serve it with garlic bread, toasted bread, rice, pasta or a fresh green salad. It also works as a side dish with grilled chicken.
Q10. Is this recipe suitable for vegetarians?
Yes, provided the cheese you use is made with vegetarian-friendly rennet. Check the label if this is important to you.
Q11. Can I cook it in an air fryer?
Yes, if you have an oven-safe dish that fits your air fryer. Cook at approximately 170–180°C for 15–22 minutes, checking that the vegetables are tender and the center is hot. Timing depends on the dish size and air fryer model.
Q12. How can I make it healthier?
Increase the broccoli and cauliflower, reduce the cheese slightly, use low-fat milk and add chickpeas for protein. The sauce will be less rich but still flavorful.
6. Quick recipe summary
Cheesy Vegetable Bake
Serves 4–6 · Vegetarian · Oven-baked
190°C for 25–35 minutes
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Blanch the firm vegetables for 3–4 minutes.
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Prepare a smooth white sauce with butter, flour and milk.
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Melt in cheddar and mozzarella.
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Combine the sauce with the vegetables.
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Top with cheese and bake until bubbly and golden.