Easy, Cheesy Yes Please-Y Vegetable Bake

A versatile veggie bake that’s easy, cheesy and will have everyone saying yes please-y, Cobra's Three-Cheese Veggie Bake goes best with almost anything.
4 December 2020 Recipes
Easy, Cheesy Yes Please-Y Vegetable Bake

A versatile veggie bake that’s easy, cheesy and will have everyone saying yes please-y, Cobra's Three-Cheese Veggie Bake goes best with almost anything you might be putting together over the coming festive season. From a braai side to a Sunday roast or mid-week meal, nothing smells more like friends and family get together than a home-cooked meal accompanied by baked rosemary seasoning melted into a blanket of golden gooey cheese and wholesome veggies. Perfectly roasted using a selection of mixed veggies, get ready to "shake ‘n make" Cobra’s three-cheese veggie bake. While on the topic of what vegetables to use, the choice is really up to you but we always prefer to opt for fresh veggies over frozen, but of course no one is watching if all you have available at the time are frozen options. We also recommend that if mixing a selection of softer / faster cooking vegetables (such as patty pans gems squash, baby marrow etc) with harder and longer to cook veggies (root veggies such as potatoes or sweet potatoes, carrots and beets, or pumpkin and butternut) try to cook each variant equally so that the softer options don’t overcook to the point they are soggy, while the harder root veggies are just right. You can do this during the steaming process that we will detail in the method below.

Ingredients
  • 4 cups of butternut, baby marrow, carrots, cauliflower, and broccoli (alternatively, mix and match based on personal preference)
  • Salted water
  • Steamer (electric or microwave will work the same)
  • Large oven casserole dish
Ingredients for the three-cheese sauce
  • 60g butter or margarine
  • 30g all-purpose cake flour
  • 500 ml lukewarm milk
  • 1ml nutmeg
  • 1ml salt
  • 1ml pepper
  • 250 ml cheddar cheese grated
  • 130ml mozzarella cheese grated
  • 50ml parmesan cheese grated
Optional sauce seasoning if you prefer
  • 2.5ml paprika
  • 2.5ml of garlic powder (not flakes)
  • 2 to 3 sprigs of rosemary
Method
  1. Preheat the oven to 180 degree Celsius
  2. Having selected your preferred veggies of choice, peel those that need tough skin to be removed and scrape out pips from others where necessary. Cut your selected vegetables up into similar sized pieces (please do not dice), medium to large-sized chunks will do nicely and soak in salted water for around 10 minutes.
  3. Steam the mixed veggies between 5 and 7 minutes until they are just cooked but not overdone.
    • As suggested above, try to ensure that the various veggies to make up your medley mix are cooked evenly by cooking harder veggies for a touch longer and softer, faster-cooking options for shorter.
  4. Next, we move on to a basic white sauce bechamel where you will begin by slowly melting the butter in a saucepan over low heat. Be careful not to let the butter sizzle or burn. The goal is for it to be just melted.
  5. Remove the saucepan from the heat and slowly add the flour and nutmeg (as well as the optional seasoning if you wish) constantly stir the mix using a spoon until all the flour is added and the mix begins to pull away from the sides of the saucepan forming a buttery dough.
  6. Return the saucepan to a low to medium heat and slowly add the lukewarm milk mixing well between intervals using a balloon whisk. By adding the milk slowly and mixing well in between, ensures that the mixture does not separate.
  7. Once all the milk has been added, bring up the heat stirring constantly to ensure a smooth consistency as the white sauce begins to thicken.
  8. Just as the white sauce has begun to thicken remove the saucepan from the heat and gently stir in half of the grated cheddar cheese (use only 125ml), half of the mozzarella (use only 60 ml), and half of the parmesan (use only 25ml). Add salt and pepper to taste.
  9. Strain and rinse your soaking veggies and spread them evenly into a large casserole dish.
  10. Using a spatula or tablespoon gently fold in the three-cheese sauce taking care not to mix too rigorously.
  11. Sprinkle the remaining cheese selection over the top of the dish ensuring an even distribution of cheese across the full dish.
  12. Garnish with 2 to 3 sprigs of rosemary.
  13. Bake in a preheated oven at 180 degrees Celsius for 10 to 15 minutes, until the cheese topping has melted and starts to get a golden-brown catch to the top.

Served as a side to a variety of cooked meals, eaten on its own as a delicious vegetarian dish or alternatively served on a bed of cooked noodles to create a perfectly disguised vegetable mac and cheese for those in less favour of eating their greens. Either way, we are sure you’ll find as much delight eating Cobra’s three-cheese veggie bake as you will preparing it.