Casserole of Vegetable (and maybe some meat?)

As the last traces of winter coolness disappears from the air and we come face to face with three months of scorching sun, I thought let me share one more vegetable dish that can be adapted for non-vegetarians as well! You can basically put in almost all types of winter vegetable here. If you managed freeze some cauliflower, peas etc. during the season, you could very well whip this up throughout the year as well. It is very easy to make and you can control how lean or rich you want to make the dish. So whether you want to indulge or you are on a diet, this should suite your palate either ways.

Casserole of Vegetables
Serves 4-6

Cauliflower - 1 (cut into small florets)
Broccoli - 1 (cut into small florets)
Peas - 1/2 cup
Carrots - 1 or 1/2 cup (cubed)
Baby Corn - 1/2 cup (cut into bite size pieces)
Button Mushroom - 1/2 cup (sliced) (canned or fresh whichever is available)
Flour - 3 tablespoons
Bread crumb - 1/2 cup
Cheese - 1 to 1/2 cup (you can omit this if you want it low fat or use low fat cheese)
Garlic - 1 teaspoon (finely chopped)
Milk - 1 cup (you can use skimmed milk)
Olive oil or butter - 2 tablespoons
Freshly ground black pepper - 1/2 or 1/4 teaspoon
Salt - to taste
Water - 1/2 cup

Pre-Heat the oven at 220 degrees C.

Par boil in lightly salted water each type of vegetable separately (except the mushroom), remove from heat, drain and set aside.

Heat 1/2 tablespoon of oil in a saucepan, sauté the mushroom for 2 minutes, remove the mushroom and set aside.

Add the remaining oil to the saucepan and heat through. Add the garlic and saute for 1 to 2 minutes. Take care not to let the garlic turn brown. Add the flour and mix well. Fry this flour, oil and garlic mixture until the raw smell of flour is gone.

Remove the saucepan from heat, add the water and milk and stir well to ensure there are no lumps.

Return the saucepan to the stove, gently stir, add half the cheese to the sauce, the black pepper. The sauce will start boiling, gently boil until the sauce thickens, check the seasoning. Add salt if needed and remove from heat.

Mix all the vegetable and mushroom together and place in an oven proof dish. Pour the white sauce over the vegetable. Make sure the top is fully covered with the sauce.

Mix the remaining cheese with the breadcrumb and sprinkle on top of the the dish covering the top completely.

Bake for 20 to 30 minutes until the top is nicely browned.

Serve piping hot. Enjoy!!!!

Note: You can make a non vegetarian version of this dish by adding some cubed steamed/boiled chicken pieces with the vegetable before covering with the white sauce.