Vegetable casserole in cream

Butter: 2 tablespoons
All-purpose flour: 2 tablespoons
Milk: 1 1/2 cups (375 ml)
Cheddar cheese: 1 cup (100 g), grated
Salt: 1 teaspoon
Black pepper: ½ teaspoon
Garlic powder: ½ teaspoon
Dried thyme: ½ teaspoon (optional)
Instructions Prepare the vegetables
Preheat the oven to 180°C (350°F).
In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add the onion, carrot, and bell pepper and sauté for 5 minutes, or until softened.
Steam or blanch the broccoli and cauliflower for 3–4 minutes, or until slightly tender.
Assemble the baking dish
Arrange the broccoli, cauliflower, mushrooms, cherry tomatoes, and sautéed vegetables in a greased baking dish.
Prepare the cream sauce
Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute to remove any raw flavor.
Gradually add the milk, stirring constantly to avoid lumps. Cook for 3–4 minutes, or until thickened.
Remove from the heat, add the grated cheddar cheese, salt, black pepper, garlic powder, and thyme (if using).
Combine and bring to a boil
. Evenly pour the creamy cheese sauce over the vegetables in the baking dish.
Bake in the preheated oven for 25–30 minutes, until golden brown and bubbling.
Serve.
Let the casserole cool for 5 minutes before serving. Garnish with fresh herbs, if desired.