CHEESE TOPPED VEGETABLES

2 C small broccoli flowerets

2 C small cauliflower flowerets

1 C thinly sliced carrots

Cook the broccoli and cauliflower for 3 minutes.  Add the carrots and cook for 2 minutes.  Drain the vegetables and place in a baking dish.  Set aside.

SAUCE:

2 tsp. canola oil

1 tbsp. flour

¼ C chicken broth

¾ C shredded cheddar cheese, divided

1/8 tsp. black pepper

Heat the oil over a medium heat.  Add the flour and cook, stirring constantly, for 1 minute.  Gradually whisk in the milk and broth.  Bring to a boil, whisking frequently and cook for 3 minutes.  Remove from the heat and stir in ½ C cheese and pepper.  Pour the sauce over the vegetables and stir until coated.  Sprinkle remaining cheese over the top.  Bake at 400°F until cheese is bubbling – about 5 minutes.  Serve immediately.