Baked Vegetables Bechamel

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Cut the eggplant into a 0.5 cm circle and soak in ice water with salt to remove the bitterness for 20 minutes

2. STEP 2

   

   We also cut the zucchini and tomato

3. STEP 3

   

   Next we chop the onion

4. STEP 4

   

   Place in a greased form one by one: eggplant, tomato, onion, zucchini. Salt and pepper. Place in preheated oven for 10 minutes

5. STEP 5

   

   While the vegetables are in the oven, make the Bechamel sauce. Melt butter in a saucepan

6. STEP 6

   

   Add a spoonful of flour and mix vigorously with a whisk so that no lumps form.

7. STEP 7

   

   Without stopping stirring, gradually pour in the milk.

8. STEP 8

   

   Let the sauce thicken over low heat, season with salt and nutmeg

9. STEP 9

   

   Pour the sauce over the vegetables and leave for another 10 minutes.

10. STEP 10

    

    While the vegetables are soaking in the sauce, grate the cheese

11. STEP 11

    

    Cover everything with cheese and cook for another 10 minutes. All Bechamel vegetables are ready))