Name: Baked Vegetables in White Sauce recipe by Mehak Joshi at BetterButter
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 10
Ingredients: 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

Ingredients Serving: 10

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

Instructions

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.
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.
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.
Fill all the hollow vegetables with this filling one by one.
Heat some olive oil in a non sticky pan.
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.
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.
Add mozzarella, boiling water, a pinch of salt and pepper. Mix well. Pour this over the stir fried vegetables. Spread leftover breadcrumbs.
Sprinkle leftover spring onions, coriander, pepper and oregano.
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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