Vegetable Bake 20 pro points - 4 per serve

Finished dish, golden and crunchy on top, rich and delicious underneath. 

Sautéed vegetables in casserole dish ready for cheese sauce.

1 tablespoon butter (3 pro points)

1 leek - sliced and washed

1 green pepper diced

1 courgette diced

1 carrot diced

1/2 head broccoli - cooked and chopped 

1 large potato sliced very thin (or par boil it and slice it thicker) (3 pro points)

salt and pepper

CHEESE SAUCE

1 tablespoon butter (3 pro point)

1 tablespoon flour (1 pro points)

1/2 teaspoon dry English mustard

1 cup milk

50 gms grated cheese (5 pro points)

salt and pepper

extra 50 gms cheese (5 pro points)

Sauté leek in butter and tip into casserole dish

add pepper, courgette and carrot to pan and sauté until half cooked, add to casserole dish with leeks and broccoli. Season. 

Make cheese sauce by melting butter in sauce pan, add flour, mix and cook for about 1 minute. Take off the heat, add milk and stir until lump free - return to heat and cook, stirring, until sauce thickens. Remove from heat, add mustard, cheese and seasoning. Stir into vege mix. Top with sliced potato and then sprinkle with extra cheese. 

Bake in moderate oven for about 45 minutes until top is golden. 

Serves 6 as a side dish. 

Really yummy. 

You can change the veges to anything you happen to have on hand. I had cooked broccoli and carrot in the fridge from last night, so I threw that in. You could top with slices kumara (sweet potato), or pumpkin, or mashed veges of any kind. 

Reduce pro points by leaving out the cheese, and replace potato with pumpkin.