2tablespoonsthyme leavesfresh, or 2 teaspoons dried thyme
1/2tablespoonrosemary sprigsfresh, minced or 1 teaspoon dried rosemary
1/2cuppanko breadcrumbssubstitute whole-wheat if available or regular
Preheat oven to 350 degrees F.
Set up a steamer basket (or a colander) over a few inches of water in a pot so that the water is not touching the basket. Add all of the vegetables to the basket (or colander). Cover and steam over high heat for about 10-15 minutes until vegetables are fork-tender, yet still bright.
Meanwhile, add 2 tablespoons olive oil to a sauté pan over medium-low heat. Whisk in the flour.
Continue whisking constantly for about 2 minutes, until the paste formed smells nutty, but not burnt.
Add in about 1/4 cup of the milk, half of the pepper, and the herbs, whisking all the while.
Once thickened, add an additional 1/4 cup of milk and whisk until thickened.
Repeat with the last 1/4 cup of milk. Once thickened, add the cheddar cheese and half of the parmesan, whisking to incorporate. Remove from the heat. Place all vegetables in an 8 x 8-inch pan or a round pie dish. Pour the creamy cheese sauce over the vegetables to cover. Sprinkle the panko breadcrumbs over the top. Sprinkle on the remaining parmesan cheese.
Drizzle the olive oil and sprinkle on the salt and the other half of the pepper.
Bake for about 20 minutes, until crisp and golden brown on the top and bubbly. Serve hot.