Method
Prep:15min  ›  Cook:35min  ›  Ready in:50min 

1. Prepare your chosen vegetables: trim broccoli or cauliflower into small florets; top and tail carrots; top, tail and chop fennel finely; slice leeks thickly; slice mushrooms; cut onions into quarters; halve patty pan squash or top and tail baby courgettes; and cut peppers into squares.
2. Put 600 ml (1 pint) of water into a large saucepan and add the vermouth, bay leaf, parsley stalks, thyme, salt and pepper, then bring to the boil. Add the vegetables, reduce the heat and simmer for 5 minutes.
3. Using a slotted spoon, transfer the vegetables to a shallow 1.5 litre (2 pint 15 fl oz) flameproof dish. Set aside and keep warm.
4. Discard the herbs and return the vegetable stock to a fast boil. Cook, uncovered, for 10 minutes, or until it is reduced by half. Heat the grill to a medium heat.
5. To make the sauce, melt the fat spread in a large saucepan and whisk in the flour. Cook for 1-2 seconds, then gradually strain in the stock, add the milk and whisk. Bring to the boil, reduce the heat and simmer for 3 minutes. Remove from the heat, stir in the crème fraîche and chopped herb and season to taste.
6. Pour the sauce over the vegetables, sprinkle the cheese and breadcrumbs over the top, and place under the grill for 2-3 minutes until the topping is lightly browned, then serve.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.