My Sunday Night Veggie Bake with Cheesey white sauce.

Ingredients:
6 medium potatoes
1 medium sweet potato
1/2 a small butternut pumpkin
chopped rainbow chard
2 small red onions
2 medium zucchinis
4 medium carrots
1 cup of grape tomatoes
1 punnent of mushroom
6 spring onions
small bunch of parsley
small bunch of chives
small bunch of sage
4 cloves of garlic
salt
pepper
olive oil

White cheesy sauce

knob of butter
plain flour
3 - 4 cups of milk
1 cup aged Parmesan cheese (1/2 for sauce, 1/2 to sprinkle on top)
1 cup grated cheddar cheese (extra to sprinkle on top)

Method:

1. Wash and peel veggies cutting into even bite sized chunks.
2. Place in roasting pan on sheet of non stick paper with whole garlic cloves.Sprinkle with olive oil and season with sea salt flakes and fresh ground pepper.
3. Place in oven for 35 mins on 160C degrees fan forced.
4. Make up cheese sauce - melt butter in pan, add one tablespoon of flour. Whisk together to make a paste ( Roux.) Add milk slowly whisking at all times. Seasonwith salt and pepper, add 1/2 cup of grated cheddar cheese and 1/2 cup of parmesan cheese. Add chopped herbs and squeeze roasted garlic into white saucestill whisking, sauce will thicken. Pour sauce over roasted veggies in baking dishthen garnish with more cheese and chopped herbs. Bake for 30 - 40 mins untilgolden brown.
5. Serve with crusty bread to soak up juices.

Great , healthy Sunday night dinner.

Enjoy!!!Love Joey xxx