Olive oil spray
1kg frozen chunky mixed vegetables
2 tbsp salt-reduced margarine
2 garlic cloves, crushed
¼ tsp dried thyme
3 tbsp plain flour
1 tsp Dijon mustard
1 ½ cups reduced-fat milk
1 cup reduced-fat cheddar cheese, grated
Salt and pepper, to taste
1 cup fresh wholemeal bread crumbs
2 tbsp fresh parsley, chopped
Preheat oven to 190°C. Spray an 18 x 28 cm shallow baking dish with oil.
Cook frozen vegetables for 1-2 minutes less than the cooking time suggested in the instructions on the packet. Drain well.
Melt the margarine in a saucepan over medium heat. Add the garlic and thyme and cook for 30 seconds. Whisk in the flour until a smooth paste is formed. Cook for a minute stirring constantly. Take the saucepan off the heat. Add the mustard to the milk and gradually whisk milk into the paste in the saucepan. Return the saucepan to the heat and cook, whisking constantly, for 5 to 10 mins or until thickened. Remove from the heat and stir in ¾ cup of the cheese until melted. Fold in the vegetables and pour into the baking dish.
In a bowl, combine the remaining cheese with the bread crumbs and parsley. Sprinkle over the vegetables and bake for 20 min or until golden brown.