Pecan & Vegetable Bake

Ingredients

2 medium carrots, sliced,
2 zucchini, sliced,
1 medium onion, sliced,
1 cup broccoli floret
1 cup cauliflower floret
14 small white cabbage, shredded,
2 tablespoons polyunsaturated margarine
2 tablespoons flour
12 cup skim milk
1 cup edam cheese, or 1 cup ricotta cheese
pepper, ground, fresh
2 tablespoons whole wheat breadcrumbs, fresh
14 cup pecans, roughly chopped

Directions

Blanch carrot, zucchini, onion, broccoli, cabbage and cauliflower in boiling water for 3 minutes.
Drain, reserving 1/2 cup of the liquid and place the vegetables in an ovenproof dish.
Melt margarine in a small saucepan, stir in flour and cook for 1 minute.
Gradually stir in milk and reserved cooking liquid, stirring until sauce becomes thick, add pepper to taste and pour sauce over vegetables.
Sprinkle cheese over top and then breadcrumbs and pecans.
Bake in a moderate oven 375 degree for 30 minutes.