Cut the broccoli and cauliflower into florets.

Fill a large bowl with hot water and soak the broccoli and cauliflower florets for 10-15 minutes, then drain.

Slice the carrot.

Dice the bell peppers.

In a saucepan, melt 2 tablespoons of butter over medium heat.

Add the flour and mix well to form a roux.

Gradually add the milk, stirring constantly until the mixture is smooth and all lumps are dissolved.

Add salt and black pepper to taste.

Stir in 2 tablespoons of cheese until melted and combined.

The sauce is ready! Set it aside.

In a large pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.

Add the minced garlic and sauté for 1 minute to release its full flavor.

Add the sliced carrot and fry for 2 minutes.

Add the beans and peas, and mix well.

Add the drained broccoli and cauliflower florets.

Fry the vegetables over medium heat for 3-4 minutes.

Add the diced bell peppers, 1 teaspoon of salt, and black pepper to taste.

Fry for another 3-4 minutes until the vegetables are tender but still crisp.

Preheat the oven to 180°C (350°F).

Transfer the cooked vegetables to a baking dish.

Pour the prepared cheese sauce over the vegetables and mix well.

Sprinkle extra cheese on top.

Bake in the preheated oven for 30 minutes until the top is golden and bubbly.

In a small bowl, combine 1 tablespoon of mayonnaise, 2 tablespoons of Greek yogurt or sour cream, minced garlic, finely chopped pickled cucumber, and chopped chives.

Mix well.

Once the baked vegetable medley is done, remove it from the oven and let it cool slightly.

Serve warm with the garlic sauce on the side.