Recipe: Vegetable Ramekins (serves 2)

VEGETABLE RAMEKINS

1 small zucchini, cut into 1/2-inch slices
1/4 cup green bell pepper, chopped
1/3 cup broccoli florets
1 medium carrot, julienned
1 medium potato, peeled, cooked and cubed
2 tablespoons margarine, reduced calorie
2 tablespoons all-purpose flour
3/4 cup fat free milk
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/4 cup shredded lowfat cheddar cheese
1 tablespoon minced fresh parsley
1 tablespoon chopped walnuts

In a saucepan over medium heat, cook zucchini, green pepper, broccoli and carrot in boiling water until crisp-tender; drain.

Stir in the potato. Spoon into two-greased ovenproof 10-oz custard cups or casseroles.

In a saucepan, melt the butter; stir in flour, milk, garlic salt and pepper until smooth. Cook for 2-3 minutes, gradually adding the cheese in small amounts; cook and stir until cheese is melted.
Pour over vegetables. Sprinkle with parsley and walnuts.

Bake, uncovered, at 350 degrees F for 20-25 minutes or until sauce is bubbly.

Source: Taste of Home's Cooking For One or Two, Volume 3, 2001