Gratin vegetables

Step 1: Preparation of the bechamel sauce: Melt the butter at high intensity 30 seconds. Incorporate the flour and the milk stirring with a whisk. Cook at high intensity 5 to 6 minutes, stirring a few times. Season to taste. Step 2: Gratin: Cook vegetables to steam for 10 minutes. Incorporate the bechamel sauce to the drained vegetables and mix gently so you do not overwrite the vegetables. Step 3: Turn the all in an oven dish. Add the mozzarella cheese on top of the mixture. Broil in the oven for 5 to 10 minutes, depending on the oven. Let stand 2 minutes and serve.