Cheese-topped Vegetables.

As promised, I surprisingly found the time to make a non-dessert recipe to share this week. After a few days on the beach freezing my buttocks off (more on that in a post I'll do at some point during the week) and eating far too much cake, brownies and chips (crisps), I was really craving vegetables by the time we arrived home.

So, last night I threw together some vegetables and made what turned out to be a cross between a vegetable casserole and vegetable bake. Anyhow, the recipe is to follow. Enjoy.

Ingredients:
1/2 medium zucchini, thinly sliced
2 cups small cauliflower florets
2 cups small broccoli florets
1 cup thinly sliced carrot
1/2 cup frozen peas, defrosted

Sauce:
4 tspns butter
6 tspns plain flour
1 + 1/4 cup skim milk
1/2 cup vegetable stock
1 + 1/2 cups grated vegetarian cheddar/tasty/edam/colby cheese (whichever you prefer)
1/8 tspn freshly ground black pepper

In a medium saucepan, melt butter on medium heat and add flour, stirring constantly. Then add milk and vegetable stock and bring to boil. Then reduce to simmer for 1 minute. Stir in 1 cup of grated cheese and pepper.

Steam vegetables until they are 3/4 cooked. Place in oven-proof dish and pour sauce over vegetables. Sprinkle remaining grated cheese on top, and place in oven at 180*C and let cook until cheese golden brown.

Makes a great side-dish.
Serves 4.