Vegetable Moussaka with Béchamel Sauce

Moussaka is a classic Greek dish that is made with layers of eggplant, zucchini, and potatoes, topped with a creamy béchamel sauce. This recipe for vegetable moussaka is a vegetarian version of the dish, and it is just as delicious as the traditional version. The vegetables are roasted until they are tender and flavorful, and the béchamel sauce is rich and creamy. This dish is perfect for a main course or a side dish, and it is sure to be a hit with everyone who tries it.

Moussaka is a dish that has been around for centuries, and it is believed to have originated in the Middle East. The dish was originally made with meat, but over time, vegetarian versions of the dish became popular. This recipe for vegetable moussaka is based on a traditional Greek recipe, and it is a delicious and hearty dish that is perfect for a vegetarian meal.

Prep time: 30 | Cook time: 60 | Serves: 4

Ingredients

• Eggplant
• Zucchini
• Red bell pepper
• Onion
• Garlic
• Olive oil
• Béchamel sauce
• Potatoes

Instructions

1. Preheat oven to 400°F (200°C).
2. Slice the eggplant, zucchini, red bell pepper, onion, and garlic.
3. Toss the vegetables with olive oil, salt, and pepper.
4. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender.
5. While the vegetables are roasting, make the béchamel sauce.
6. In a saucepan, melt the butter over medium heat.
7. Whisk in the flour and cook for 1 minute.
8. Gradually whisk in the milk until smooth.

Why It Works

• Roasting the vegetables brings out their natural sweetness and flavor.
• The béchamel sauce is rich and creamy, and it perfectly complements the roasted vegetables.
• The combination of the roasted vegetables and the béchamel sauce makes for a delicious and satisfying dish.