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Prepare the vegetables: Preheat the oven to 375°F (190°C). In a large pot, bring water to a boil. Add the broccoli, cauliflower, and carrot slices and cook for about 3-5 minutes until they are just tender. Drain the vegetables and set aside.
Cook the beans and peas: In a separate pot, blanch the beans and peas for 2-3 minutes, then drain and set aside.
Prepare the cheese sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux. Gradually add the milk while stirring, and cook until the sauce thickens. Stir in the garlic powder, salt, pepper, and shredded cheese. Continue to stir until the cheese is melted and the sauce is smooth.
Assemble the dish: In a large baking dish, combine all the cooked vegetables. Pour the cheese sauce over the vegetables, ensuring they are evenly covered.
Bake: Place the dish in the preheated oven and bake for 15-20 minutes, or until the top is golden and bubbly.
Serve: Let the dish cool slightly before serving. You can garnish with fresh herbs like parsley or chives for added color and flavor.
Serving and storage tips:
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