I’m not a vegetable kinda girl.

I’ll choose meat over greens every single time.

I think it has something to do with the food I grew up eating.

Our breakfasts were either sausages and fried eggs, or dosas with tamarind fish curry.

Lunch consisted of dal, some veggies, and a meat or fish curry. Sometimes both.

Tea time was usually elaborate with snacks like chicken sandwiches or mutton rolls.

And dinner was always special. With more fish/meat/prawns etc and a vegetable side that my brother and I would be forced to eat before we could dig into the “real” stuff.

Well-cooked veggies are very satisfying, but also quite rare.

One dish that was always well appreciated at home was Baked vegetables.

Maybe because it was covered in melted cheese, or maybe because of the non-traditional Indian veggies, this was one veggie dish that I was always happy to dig into.

This is really easy to do, and you could use any vegetables you like.

Give me my veggies like this (smothered in garlic and cheese) and I’ll never refuse 🙂

Baked vegetables
Inspired by: Mum’s recipe

Prep time: 15 mins
Cook time: 30 mins
Serves: 6

Ingredients:

2 tbsp oil
5-6 cloves of garlic, chopped
1 large onion, chopped
200 g baby corn, chopped
200 g mushrooms, chopped
1 medium head of broccoli, cut into small florets and blanched
salt and pepper to taste
2 tbsp butter, plus a bit extra for greasing
1 tbsp flour
50 ml milk or light cream
150 g cheese, grated (divided)

Method:

1. Preheat the oven to 180º C. Put a non-stick pan on the heat and add the oil. Turn the heat to low. Add the garlic and sauté for a couple of minutes. Follow with the onion. Stir well and brown slightly.
2. Next add the baby corn and mix well. Cook for a few minutes on medium heat. Add the mushrooms and season to taste. Keep stirring.
3. Toss in the broccoli and mix everything together. Cover for a few minutes, and then take off the heat and keep aside.
4. In a fresh pan, melt the butter over a low heat and add the flour. Stir well and then add the milk or cream a little at time stirring continuously to incorporate and avoid lumps. Add a little bit of salt and pepper to season (not too much). Add about 50 g of the grated cheese and stir until it melts into the white sauce.
5. Take of the heat and add to the veggies. Mix well.
6. Grease a loaf tin or flat dish with butter, and put the mixed veggies in. Top with the remaining grated cheese and pop in the oven for about 30 minutes, until the cheese is bubbling.
7. Remove, cool slightly and enjoy 🙂