2 c. small broccoli flowerets
2 c. small cauliflower flowerets
1 c. thinly sliced carrots
1/2 c. frozen green peas, thawed

For Sauce:

2 tsp. vegetable oil
1 tbsp. all-purpose flour
3/4 c. skim milk
1/4 c. reduced-sodium chicken broth
3/4 c. shredded reduced-fat cheddar cheese, divided
1/8 tsp. freshly ground black pepper

Preheat oven to 400°F. In a lg. saucepan, bring 2 qts. of water to a boil. Add broccoli and cauliflower. Cook for 3 minutes. Add carrots and cook for 2 additional minutes. Drain vegetables in a colander. Place mixture in a 2 qt. baking dish. Stir in peas; set aside.

Sauce: In a small saucepan, heat oil over medium heat. Add flour; cook, stirring constantly, for 1 minute. Gradually whisk in milk and broth. Bring to a boil and cook, whisking frequently, for 3 minutes. Remove from heat. Stir in 1/2 c. of cheddar cheese and pepper. Pour sauce over vegetables, stir until well coated. Sprinkle top with remaining cheese.

Bake about 5 minutes or until cheese is bubbling.