Baked Vegetables in White Sauce

In our effort to engage in gourmet cooking, we often forget the simple pleasures of life derived from basic dishes. Amongst the really large world of Indian dishes, the aloo parantha will always shine and similarly nothing can take over the basic vegetarian spring rolls, no matter how much 

So this recipe is dedicated to the joy of simplicity. Vegetables soaked in a basic white Italian sauce and baked in the oven. A perfect low-carb weeknight dinner!

Ingredients (serves 2 -3 )

1 broccoli florets

½ Red and ½ Yellow Bell pepper – cut in cubes

1 medium onion chopped

10 button mushrooms cut in halves
100 gm tofu, cut in cubes

Cheddar cheese, quantity based on taste (and mood to indulge!) - Optional

Black pepper

Oregano

Chilli flakes

Garlic powder

Olive oil

Salt

For white sauce

1 glass milk

2 cheese slices

1 tsp corn flour

Method

1. Pan fry the tofu cubes till they are golden brown and crispy on the outside. Add salt, oregano and a bit of chilli flakes.

2. Spray olive oil and sea salt on all the vegetables and line them up in a baking tray.

3. Bake them for 20 mins at 220 degrees.

4. In a pan add milk and let it boil.

5. Add oregano, salt, chilli flakes, garlic powder and black pepper.

6. Add corn flour for desired consistency.

7. Once the sauce has thickened, switch off the gas and add cheese to it and stir.

8. Add sauce to the baked vegetables and tofu in a baking dish and top it with cheese.

9. Bake it for another 10 – 15 mins till cheese is brown on top.

Enjoy with Garlic bread !