Vegetables Au Gratin Recipe

Remove roots, outer leaves and tops from the leeks, leaving 6 inches of leek. Cut each leek in half lengthwise. Cut each half crosswise into 1-inch slices. Rinse under cold water, drain and set aside.

Wash brussels sprouts thoroughly under cold running water, and remove discoloured leaves. Cut off stem ends, and cut sprouts in half; set aside.

Add olive oil to a large non-stick skillet. Place over medium heat. Add leeks and garlic, sauti 5 minutes. Add sprouts, carrot, and water. Cover and cook 5 minutes. Spoon vegetable mixture into a 1-1/2 quart casserole coated with spray olive oil; set aside.

Melt margarine in a small saucepan over medium-low heat; stir in flour. Gradually add milk, stirring with a wire whisk until well blended. Increase heat to medium; cook 6 minutes or until thick, stirring constantly. Remove from heat; stir in lemon pepper and salt. Pour sauce over vegetable mixture. Combine cornflake crumbs and cheese; stir well. Sprinkle over vegetable mixture. Cover and bake at 350F for 30 minutes. Uncover and bake an additional 20 minutes, or until topping is golden brown and thoroughly heated through.