Discard the top of the eggplant. Split into halves lengthwise than cut on the bias into slices about half an inch thick.
Core and de-seed the bell pepper, then dice.
Heat the butter in a frying pan.
Add the eggplant, bell pepper, broccoli and cauliflower to the hot butter. Over high heat, toss a few times until the edges start to brown. Sprinkle in salt and pepper. Continue cooking until the vegetables are just done. DO NOT overcook. Remember too that the eggplant will continue to cook in the residual heat so stop cooking before the eggplant slices turn too soft. Turn off the heat and leave the pan uncovered.
Make the Bechamel Sauce
Smash and peel the garlic cloves. Mince to make a paste.
Heat a sauce pan. Add the butter and garlic. Swirl the pan to distribute the garlic paste in the butter as it melts.
Dump the flour into the butter and stir. Make a blonde roux by cooking the butter-flour mixture for about five minutes over medium heat.
Pour the buttermilk in a thin stream, stirring as you pour. Cook, stirring, until the mixture thickens. Set the heat to low and continue cooking for about five minutes to remove any flour-y taste. Off the heat, season with salt, pepper and nutmeg.
Assemble the dish
Pour the cooked vegetables into a serving bowl. Pour the Bechamel sauce over them. Sprinkle the grate Parmesan on top. Turn on your kitchen torch (or place the bowl under a preheated broiler) and brown the top of the dish.
Serve the pan-roasted vegetables with Bechamel sauce at once.
Pan-roasted Vegetables with Bechamel Sauce printed from https://casaveneracion.com/pan-roasted-vegetables-bechamel-sauce/ for personal use only. Not for republication nor distribution.