Naan bread
35 mins
Olive oil
1kg frozen chunky mixed vegetables, thawed
1 tbsp margarine
2 garlic cloves, crushed
¼ tsp dried thyme
¾ cup plain flour
1 tsp Dijon mustard
2 cups reduced-fat milk
1 cup reduced-fat cheddar cheese, grated
Salt and pepper, to taste
1 cup fresh wholemeal bread crumbs
2 tbsp fresh parsley, chopped (optional)
You can swap:
Step 1
Preheat oven to 190°C. Grease an 18 x 28 cm shallow baking dish with oil.
Step 2
Drain thawed vegetables well and set aside.
Step 3
In a bowl, whisk the flour and mustard into the milk.
Step 4
Melt the margarine in a saucepan over medium heat. Add the garlic and thyme and cook for 30 seconds.
Step 5
Gradually add the milk and cook, whisking constantly, for 5 to 10 mins or until thickened.
Step 6
Remove from the heat and stir in ¾ cup of the cheese until melted. Fold in the vegetables and pour into the baking dish.
Step 7
In a bowl, combine the remaining 1/4 cup of cheese with the breadcrumbs and parsley if using. Sprinkle over the vegetables and bake for 20 min or until golden brown.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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