Cheese-Topped Vegetables

• 2 cups broccoli florets (small)
• 2 cups cauliflower florets (small)
• 1 cup carrot, thinly sliced
• 12 cup frozen green pea, thawed
• 2 teaspoons vegetable oil
• 1 tablespoon all-purpose flour
• 34 cup skim milk
• 14 cup reduced-sodium chicken broth
• 34 cup low-fat cheddar cheese
• 18 teaspoon fresh ground black pepper

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.
9. To prepare the sauce, in a small saucepan, heat oil over medium heat.
10. Add flour; cook, stirring constantly, for 1 minute.
11. Gradually whisk in milk and broth.
12. Bring to a boil and cook, whisking frequently, for 3 minutes.
13. Remove from heat.
14. Stir in = cup of cheddar and the pepper.
15. Pour sauce over vegeta bles; stir until coated.
16. Sprinkle remaining cheddar over top.
17. Bake until cheese is bubbling, about 5 minutes.
18. Serve immediately.

broccoli florets, cauliflower, carrot, frozen green pea, vegetable oil, flour, milk, chicken broth, lowfat, ground black pepper

Taken from www.food.com/recipe/cheese-topped-vegetables-3592 (may not work)