Vegetable Rarebit

• 1 small zucchini, quartered and sliced
• 2 cups sliced white mushrooms
• 1 cup diced fresh tomato
• 1 cup frozen peas, thawed
• 2 tablespoons unbleached white flour
• 8 ounces grated cheddar cheese (can use reduced-fat, but do not use nonfat)
• 12 cup beer
• 1 teaspoon dry mustard
• cayenne pepper, to taste
• 8 slices whole grain bread

1. Combine the first 4 ingredients in a large saucepan with about an inch of water.
2. Cover and steam over moderate heat for 4-5 minutes or until all are lightly cooked.
3. Sprinkle in the flour; stir until well blended; then sprinkle in the cheese, about half at a time, and melt slowly, stirring.
4. Once the cheese is smoothly melted, slowly stir in the beer, pouring in a little at a time.
5. Stir in the spices and cook over very low heat for another 2 minutes.
6. Toast 8 slices bread; arrange 2 slices on each plate then distribute the cheese sauce over them and serve at once, open-faced.

zucchini, white mushrooms, tomato, frozen peas, unbleached white flour, cheddar cheese, beer, mustard, cayenne pepper, bread

Taken from www.food.com/recipe/vegetable-rarebit-201577 (may not work)