Yields | Preparation Time | Cooking Time |
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2 | 10 mins | 35 mins |
1. | Make up the hollandaise sauce by adding the skimmed milk, water and dry mix to a small saucepan. Heat gently and stir often until it thickens and starts to bubble. |
2. | Select a mix of vegetables, cut into chunks and prepare accordingly. For example: carrots, butternut squash, par boil for about 5 minutes. Baby corn, cauliflower, green beans, courgette, onion wedges, flash boil for a minute Softer vegetables like broccoli, asparagus, mushrooms, leeks, spring onion, can go in raw. |
3. | Place all the vegetables in a casserole dish (no lid needed). Pour over the hollandaise sauce and mix to coat all the vegetables. |
4. | Flatten out the vegetables with the back of the spoon and place the dish in a preheated 180 °C oven for 20 minutes. |
5. | After 20 minutes place sliced tomato over the surface if desired and sprinkle the cheese over evenly. |
6. | Place back in the oven for about 10 minutes until the cheese has turned golden and then serve. |
There are 250 calories in 1 serving of Cheesy Vegetable Bake.
Calorie Breakdown: 32% fat, 43% carbs, 25% prot.
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