To begin making the Vegetable Au Gratin, we will first preheat oven to 200 C.

Steam the vegetables with a little salt and pepper till half cooked (aldente) or you can alternatively stir fry them in a pan.

To stir fry the vegetables, into a pan heat oil over medium heat. Add the vegetables, sprinkle salt and stir fry until the vegetables are cooked. Keep the pan covered, so that the steam gets built inside and helps in cooking the vegetables faster. 

Once the vegetables are cooked, stir in the herbs like oregano or mixed herbs and keep aside.

Transfer the vegetables to a baking dish. 

The next step is to make the sauce for the Vegetable Au Gratin.

Into a sauce pan, dissolve the corn flour in water and milk until there are no lumps.

Place the saucepan over medium heat, add the salt and pepper and keep stirring the sauce until it thickens and once the sauce thickens, add the cream cheese into the sauce.

The addition of cream cheese, adds great taste to the bechamel sauce. This sauce can be used in making a white sauce pasta too. 

Once done and the sauce is cooked well and the cheese is well combined, pour the sauce over the vegetables and give it a stir. 

Sprinkle the cheese evenly on the top.

Bake the vegetable au gratin in the oven about 12 to 15 minutes or until the cheese has melted and has turned golden brown.

Remove the Vegetable Au Gratin from oven, let stand for 5  minutes before serving. Sprinkle Red Chilli Flakes or Tabasco Sauce on top and serve hot.

Serve the Au Gratin along with toasted Garlic Bread bread and Tabasco Sauce for a cozy Lunch.