Roasted Vegetables with Béchamel

Ingredients 13 items

• 2 medium potatoes or 400 g, cut into medium cubes
• 3 medium zucchini or 250 g, cut into thick slices
• 1 medium green bell pepper or 150 g, cut into large pieces
• 1 medium red bell pepper or 150 g, cut into large pieces
• 2 medium onions or 300 g, cut into medium cubes
• 1 small fresh fennel chopped
• 3 tablespoons vegetable oil
• 0.5 tablespoon dried rosemary
• 0.5 tablespoon ground dried thyme
• 0.5 teaspoon ground black pepper
• 4 cups or 1000 ml milk
• 1 sachet MAGGI Idea of the Day Béchamel Mix
• 1.5 cups or 150 g grated Mozzarella cheese