Spring vegetable bake with cheddar and parmesan sauce

Ingredients (4 servings):

• ½ small cauliflowers, cut into florets
• 2 medium zucchini (baby marrow), thickly sliced
• 1 bunch broccoli, cut into 5cm lengths
• 150g snow peas, trimmed
• 25g butter
• 2 tablespoons plain flour
• 1¼ cups milk
• ½ cup grated cheddar cheese
• 2 tablespoons grated parmesan cheese

Method:

1. Preheat oven to 210°C/190°C fan-forced.
2. Bring a large saucepan of salted water to the boil over high heat. Cook cauliflower for 4 minutes or until just tender, adding zucchini and broccolini after 1 minute and snow peas after 2 minutes of cooking time.
3. Using a slotted spoon, transfer vegetables to a plate lined with paper towel to drain.
4. Arrange vegetables in a 6 cup-capacity ovenproof dish.
5. Melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 2 minutes or until mixture is bubbling.
6. Remove from heat. Gradually stir in milk until smooth. Return to heat. Cook, stirring, for 2 minutes or until thickened.
7. Stir in cheddar. Season with salt and pepper. Pour sauce over vegetables.
8. Sprinkle with parmesan. Bake for 15 minutes or until top is golden. Stand for 2 minutes.
9. Serve.