Pecan & Vegetable Bake

Total Time: 51 mins Preparation Time: 15 mins Cook Time: 36 mins

Ingredients

• Servings: 6
• 2 medium carrots, sliced
• 2 zucchini, sliced
• 1 medium onion, sliced
• 1 cup broccoli floret
• 1 cup cauliflower floret
• 1/4 small cabbage, shredded
• 2 tablespoons polyunsaturated margarine
• 2 tablespoons flour
• 1/2 cup skim milk
• 1 cup edam cheese or 1 cup ricotta cheese
• fresh ground pepper
• 2 tablespoons fresh whole wheat breadcrumbs
• 1/4 cup roughly chopped pecans

Recipe

• 1 blanch carrot, zucchini, onion, broccoli, cabbage and cauliflower in boiling water for 3 minutes.
• 2 drain, reserving 1/2 cup of the liquid and place the vegetables in an ovenproof dish.
• 3 melt margarine in a small saucepan, stir in flour and cook for 1 minute.
• 4 gradually stir in milk and reserved cooking liquid, stirring until sauce becomes thick, add pepper to taste and pour sauce over vegetables.
• 5 sprinkle cheese over top and then breadcrumbs and pecans.
• 6 bake in a moderate oven 375 degree for 30 minutes.