Baked Vegetables in White Sauce

By Mehak Joshi  |  16th Dec 2015  |  
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  • Photo of Baked Vegetables in White Sauce by Mehak Joshi at BetterButter
Baked Vegetables in White Sauceby Mehak Joshi
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Video for key ingredients

    About Baked Vegetables in White Sauce Recipe

    This is a scrumptious high fiber, low fat dish. Treat for all those people who are dieting and craving for great flavors. It is great when accompanied with flat breads and rice.

    Baked Vegetables in White Sauce is one dish which makes its accompaniments tastier. With the right mix of flavours, Baked Vegetables in White Sauce has always been everyone's favourite. This recipe by Mehak Joshi is the perfect one to try at home for your family. The Baked Vegetables in White Sauce recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Baked Vegetables in White Sauce is 20 minutes and the time taken for cooking is 50 minutes. This is recipe of Baked Vegetables in White Sauce is perfect to serve 10 people. Baked Vegetables in White Sauce is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Baked Vegetables in White Sauce. So do try it next time and share your experience of cooking Baked Vegetables in White Sauce by commenting on this page below!

    Baked Vegetables in White Sauce

    Ingredients to make Baked Vegetables in White Sauce

    • 1 Red Bell pepper
    • 1 Green Bell pepper
    • 1 Yellow Bell pepper
    • 1 medium Zucchini
    • 4 small parboiled Potatoes
    • 1 medium fully boiled Potato
    • 8-10 button mushrooms
    • 2 medium tomatoes
    • 1 medium onion (finely chopped)
    • 4 tablespoon chopped spring onion
    • 2 teaspoon pepper
    • 1 tablespoon Bread Crumbs
    • 2 tablespoon grated cottage cheese
    • 1 teaspoon olive Oil
    • salt as required
    • coriander and Oregano for garnishing
    • For white sauce topping: 1 tablespoon all purpose flour
    • 1 cup low fat milk
    • 1/2 cup grated Mozzarella Cheese
    • 1/2 cup boiling water
    • A pinch of salt and pepper

    How to make Baked Vegetables in White Sauce

    1. Cut the zucchini and shallow fry them. Keep aside. Only de seed the bell peppers and keep aside. Same with par boiled potatoes and tomatoes. Cut their tops and hollow them thoroughly.
    2. Except bell pepper's seeds keep the flesh of all vegetables in a separate mixing bowl. Hollow the mushrooms also and add their stems to the mixing bowl.
    3. Add boiled potato, chopped onions, 2 tablespoon chopped spring onion, a little coriander, pepper, grated cottage cheese, 1 tablespoon of bread crumbs, salt and oregano. Mix well into a sticky dough consistency.
    4. Fill all the hollow vegetables with this filling one by one.
    5. Heat some olive oil in a non sticky pan.
    6. Stir fry the stuffed bell peppers, potato, tomato and mushroom with the filling side facing down on the pan. Once the filling is golden and crispy arrange them on a oven dish.
    7. Add all purpose flour in the cold milk and whisk it until dissolved fully. Bring this to a boil, keep stirring to avoid any lump formation. When it reaches the desired consistency turn off the gas.
    8. Add mozzarella, boiling water, a pinch of salt and pepper. Mix well. Pour this over the stir fried vegetables. Spread leftover breadcrumbs.
    9. Sprinkle leftover spring onions, coriander, pepper and oregano.
    10. Bake in a preheated oven for 30-35 minutes until the sauce and cheese is bubbling and bread crumbs are nice and crisp. Serve hot.

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