Cheese-Topped Vegetables

• Ready In: 0 mins
• Serves: 6

Ingredients

• 2  cups broccoli florets (small)
• 2  cups cauliflower florets (small)
• 1  cup carrot, thinly sliced
• 1⁄2 cup frozen green pea, thawed

• Sauce:

• 2  teaspoons  vegetable oil
• 1  tablespoon all-purpose flour
• 3⁄4 cup skim milk
• 1⁄4 cup reduced-sodium chicken broth
• 3⁄4 cup low-fat cheddar cheese
• 1⁄8 teaspoon fresh ground black pepper

Directions

1. Preheat oven to 400: F.
2. In a large saucepan, bring 2 quarts of water to a boil.
3. Add broccoli and cauliflower.
4. Cook for 3 minutes.
5. Add carrot and cook for 2 minutes.
6. Drain vegetables in a colander.
7. Place mixture in a 2 quart baking dish.
8. Stir in peas; set aside. To prepare the sauce, in a small saucepan, heat oil over medium heat. Add flour; cook, stirring constantly, for 1 minute. Gradually whisk in milk and broth.
9. Bring to a boil and cook, whisking frequently, for 3 minutes.
10. Remove from heat. Stir in = cup of cheddar and the pepper.
11. Pour sauce over vegeta bles; stir until coated.
12. Sprinkle remaining cheddar over top.
13. Bake until cheese is bubbling, about 5 minutes.
14. Serve immediately.