• Preeti Shridhar

Roasted Vegetables Au Gratin

Vegetable Au Gratin always brings a smile on my family's face. Piping hot Au Gratin , straight from the oven is a welcome dinner on cold nights.

Generally vegetables are par boiled but here I have roasted them in the Air Fryer. Trust me the taste and flavor profile of the dish changes completely, taking it a few notches above.

If you don't have an air fryer ,you could roast the vegetables in the oven.

I prefer to keep the cheese quantity to the minimum, but feel free to use cheese as per your taste. Here, I have used amul cheese cubes, but you could also use a mix of cheddar and gouda.

Since I avoid using All Purpose Flour, as much as possible, I have made the white sauce with Oatmeal.


Let's get to the recipe without much ado

My cup measures 250 ml



Ingredients

Zucchini 250 gms

Red Bell Pepper 150 gms

Cauliflower 180 gms

Fresh Peas Shelled 75 gms

Frozen Corn 75 gms

Carrot 200 gms

Cheese cubes 2 grated

Oil 1 tbsp


White Sauce

Oatmeal 2 tbsp

Butter 1 tbsp

Extra Virgin Olive Oil 1 tbsp

Milk 2 cups

Mustard Sauce 1 tsp

Nutmeg grated 1/4 tsp

Salt to taste

Cheese cube 1 grated

Pepper to taste



Method

  1. Chop zucchini, bell pepper , carrot and cauliflower into small pieces and keep each vegetable separately.

  2. Toss one vegetable at a time in a tsp of oil and 1/4 tsp salt and a pinch of pepper.

  3. Preheat your air fryer for 5 minutes at 180 degrees Celsius and roast one vegetable at a time .

  4. Roast each vegetable till it is almost done.

  5. Roasting time for zucchini and bell pepper would be 10-12 minutes and for carrot and cauliflower it would be 15-18 minutes.

  6. Remember each air fryer behaves differently so the roasting time could vary.

  7. If you don't have an air fryer ,you could roast these in the oven, at 200 degrees Celsius for 15-20 minutes, in a baking sheet line with parchment paper and vegetables spread in a single layer.

  8. Once done , keep these aside.

  9. Thaw the corn.

  10. Boil green peas, if using fresh ones.

  11. If using frozen peas, then thaw them along with the corn.

  12. Squeeze out the liquid and mix them with roasted vegetables.

  13. The White Sauce

  14. Heat butter and oil in a deep , heavy bottom sauce pan.

  15. Tip in oatmeal.

  16. Roast for a minute on low heat.

  17. Now remove from heat. Let it cool down for five minutes.

  18. Add milk and mix thoroughly using a ballon whisk so that there are no lumps.

  19. Now return the sauce pan to the heat and cook till the sauce thickens, stirring all the time so that no lumps are formed.

  20. Once the sauce coats the back of a spoon it's ready.

  21. Remove it from heat.

  22. Add mustard sauce, nutmeg powder, cheese cube , pepper and salt.

  23. Mix well.

  24. To assemble

  25. Grease a bake and serve dish with butter.

  26. Mix the prepped vegetables and sauce.

  27. Taste and adjust seasoning.

  28. Pour it in the prepared dish.

  29. Grate the cheese cubes over the vegetables.

  30. Bake in a preheated oven at 200 degrees Celsius until the cheese has turned golden and the sauce is bubbling. Mine takes 20-22 minutes.

  31. You could also turn on the grill in the oven for last 2-3 minutes to get crispier cheese layer .



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