Baked Vegetable Medley with Cheese Sauce: A Comforting and Flavorful Side Dish

Serving: This dish pairs beautifully with roasted meats, grilled chicken, or as part of a vegetarian meal. It’s also delicious on its own, especially with a slice of crusty bread on the side.
Storage: Store leftover vegetable medley in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes, or until heated through.
Freezing: You can freeze the baked vegetable medley with cheese sauce. Place the cooled dish in a freezer-safe container and store for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.
Variants:

Spicy Baked Vegetable Medley: Add a pinch of cayenne pepper or red pepper flakes to the cheese sauce for a spicy kick.
Low-Carb Version: Replace the carrots and zucchini with more cauliflower and broccoli for a lower-carb alternative.
Cheese Variations: Swap the cheddar and mozzarella for other cheeses such as gouda, parmesan, or Gruyère for a different flavor profile.
FAQ:
Q: Can I use frozen vegetables for this recipe?
A: Yes, you can use frozen vegetables. Be sure to thaw them completely and drain any excess water before baking to prevent a soggy dish.

Q: Can I make the cheese sauce ahead of time?
A: Yes, you can make the cheese sauce in advance. Store it in the refrigerator for up to 3 days and reheat gently on the stove before pouring over the vegetables.

Q: Can I add more vegetables?
A: Absolutely! Feel free to add other vegetables like mushrooms, asparagus, or green beans. Just make sure to chop them into uniform sizes for even cooking.