Roasted Vegetable Casserole

With grilled vegetables baked in a lovely cheese sauce, this dish strikes the perfect balance between healthy and hearty. For added crunch, you can also sprinkle breadcrumbs or croutons all over the dish before baking.

Serves 8  Prep Time 15 minutes  Cooking Time 45 minutes

For the cheese sauce
2 tablespoons butter
2 cloves garlic, crushed
2 tablespoons all-purpose flour
1 1/2  cups milk, warmed
1/4 cup grated cheese (combination of Gruyère and Parmesan cheeses)
dash of nutmeg
salt and pepper to taste

4 eggplants, sliced into 1/4-inch-thick rounds
2 pieces zucchini, sliced into 1/4-inchthick rounds
4 tomatoes, sliced into 1/4-inch-thick rounds
3 red bell peppers, roasted, peeled, and cut into strips
2 medium onions, sliced into rings
salt and pepper
olive oil for drizzling
handful of fresh basil leaves, cut into strips, plus extra for garnish

1  Make the cheese sauce: Melt butter in a saucepan. Lightly sauté crushed garlic (do not brown), then add flour and cook for 30 seconds. Stir continuously while slowly pouring warmed milk in a steady flow. Add cheeses and nutmeg. Season with salt and pepper. Set aside.

2  Preheat oven to 380ºF.

3  Season vegetables with salt and pepper. Drizzle olive oil and grill lightly on an electric griller or over hot coals. Arrange on a baking dish and top with fresh basil leaves. Pour cheese sauce over and bake in the oven for 25 minutes. Garnish with additional basil leaves.

Photography by At Maculangan | Styling by Rachelle Santos | Art Direction by Donna Tapay| Props from Rustan’s  Department Store (Multiple Choice white plates)