Vegetable Ramekins

• 1 small zucchini or yellow summer squash, halved and cut into 1/2-inch slices
• 1/4 cup chopped green pepper
• 1/3 cup broccoli florets
• 1 medium carrot, julienned
• 1 medium potato, peeled, cooked and cubed
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 3/4 cup 2% milk
• 1/4 teaspoon garlic salt
• 1/8 teaspoon coarsely ground pepper
• 1/4 cup shredded cheddar cheese
• 1 tablespoon minced fresh parsley
• 1 tablespoon chopped walnuts

1. In a large saucepan over medium heat, cook the squash, green pepper, broccoli and carrot in boiling water until crisp-tender; drain. Stir in the potato.
2. Spoon into two greased ovenproof 10-oz. custard cups or casseroles. In a small saucepan, melt butter; stir in flour, milk, garlic salt and pepper until smooth. Cook for 2-3 minutes, gradually adding the cheese in small amounts; cook and stir until cheese is melted.
3. Pour over vegetables. Sprinkle with parsley and walnuts. Bake, uncovered, at 350u0b0 for 20-25 minutes or until sauce is bubbly.

zucchini, green pepper, broccoli florets, carrot, potato, butter, flour, milk, garlic salt, ground pepper, cheddar cheese, parsley, walnuts

Taken from www.tasteofhome.com/recipes/vegetable-ramekins/ (may not work)