Green vegetable and blue cheese bake

Nothing is better than a hot healthy vegetable bake to warm up your winter nights.

I began this dish by roughly chopping up a head of broccoli, slicing up two courgettes and slicing up a green pepper. I threw all these vegetables into a pot on the stove and added in a cup of frozen peas. I cooked the vegetables together on the stove for about 20 minutes, in some boiling water, allowing them to soften and cook down. 

While waiting for these, I started to make a Béchamel sauce. My mother taught me to make this sauce when I was home from travelling one year, and I remember it whenever I want to make a dish more interesting. In a small saucepan, melt about 40g of butter. The amount will vary depending on how much sauce you are wanting to make. When the butter has completely melted in the saucepan, add in some flour - this will cause the butter to instantly  thicken - make sure to keep stirring continuously. Keep adding tablespoons of flour until the mix is thick and mixed completely, then add half a cup of milk - remember to keep stirring continuously! Keep adding small amounts of milk until the mix reaches a slightly runny mixture, with no lumps. Now add some nutmeg for flavour, and some chunks of blue cheese - allow to melt.

(Note: I used almond milk to make make this dish more healthy)

Once the vegetables have cooked down, place them into a oven proof dish, and cover with the Béchamel sauce, mixing until the sauce is throughout the vegetables. Now top with more chunks of blue cheese on top of the mix, this will melt and crisp up when in the oven. Place the dish in the oven for 15 minutes, allowing the mix to settle and cook together. Once bubbling on the sides and golden on the top, remove from the oven and serve immediately.