Cheesy Vegetable Medley -- The Side Dish That Held 13 People Together

Thanksgiving this week.

Drove Monday only.

Thanksgiving at our house this year — Amber asked to be hosted this time, she was tired. Full family. I cooked. Gayle sat at head. 13 at the table.

When you’re cooking for 13 people — including Gayle at the head of the table and a tired Amber who just needed someone else to carry the load for once — you reach for the recipes that feel generous and unfussy. This Cheesy Vegetable Medley was exactly that: something warm and comforting that stretched beautifully to fill every plate, and made the table feel like we’d been doing this together for years. It’s the kind of dish that holds a full holiday meal together without asking for too much of the cook.

Cheesy Vegetable Medley

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 10–12

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 1/2 cups sliced carrots
• 1 cup sliced zucchini
• 1 cup frozen corn, thawed
• 1/2 cup diced red bell pepper
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

1. Preheat oven. Heat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
2. Blanch the vegetables. Bring a large pot of salted water to a boil. Add broccoli, cauliflower, and carrots; blanch for 3 minutes. Add zucchini and cook 1 minute more. Drain well and transfer all vegetables, including corn and red bell pepper, to the prepared baking dish.
3. Make the cheese sauce. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until lightly golden. Gradually whisk in milk and continue cooking, stirring constantly, until the sauce thickens, about 5–6 minutes.
4. Add the cheese. Remove sauce from heat and stir in 1 1/2 cups of the cheddar cheese, garlic powder, onion powder, salt, pepper, and paprika. Stir until the cheese is fully melted and smooth.
5. Combine and top. Pour the cheese sauce evenly over the vegetables in the baking dish and gently toss to coat. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
6. Bake. Bake uncovered for 25–30 minutes, until the top is bubbly and lightly golden. Let rest 5 minutes before serving.

Nutrition (per serving)

Calories: 185 | Protein: 9g | Fat: 11g | Carbs: 14g | Fiber: 3g | Sodium: 310mg