Step 1 Peel and chop the potatoes and carrots into thin round slices. Put water in a pot until half level and boil. Add the chopped potatoes, carrots and peas into the boiling water and let it boil for 10-12 minutes.

Step 2 When done, transfer the boiled veggies into a bowl full of cold water. This way you will preserve the nutrients in the vegetables. After they stay in the cold water for 2-3 minutes, transfer them into an empty bowl which they will get dried inside.

Step 3 Peel the veggies necessary; chop the tomato, zucchini and emptied bell peppers into small cubes. Add them into the bowl which you put boiled ones beforehand.

Step 4 Add olive oil, spices and crushed garlic cloves into the same bowl, mix evenly.

For Bechamel Sauce

Step 5 Get butter and oil in a pot, heat up the pan. Add the flour and stir continuously until it changes color to light brown.

Step 6 Add milk slowly on top while stirring with a whisk. Add salt and pepper when it starts to get a creamy consistency. Keep stirring until it boils, let it boil for 3 more minutes and leave it on the counter to cool down.

For Cooking

Step 7 Transfer the veggie mixture into an oven tray. Pour the ready Bechamel sauce on top of the veggies and mix throughly. Sprinkle the grated cheese to cover the top.

Step 8 Preheat the oven at 200℃. (fan mode on)

Step 9 Cook the gratin in the oven for 35 minutes.