Source: dLife

A cheesy, vegetable filled sauce served over warm bread.

Servings

1 cooking spray
0.67 cup fresh broccoli florets
5 oz fresh portobello mushroom , 2/3 cup chopped
0.67 cup sliced summer squash , chopped
0.33 cup fresh chopped onion
2 tbsp cold water (up to 3 tbsp)
0.5 tsp marjoram, leaves, ground
0.5 tsp savory, leaves, ground
0.25 tsp ground thyme
2 tbsp margarine
0.25 cup white all purpose flour
2 cup fat free milk
0.5 cup Cheese, American, pasteurized, processed, low fat, diced , shredded or cubed
0.5 tsp Sauce, worcestershire (white)
1 pinch salt
1 pinch black pepper
6 piece Bread, sourdough, small slice , toasted
2 fresh green onions , sliced (onions and tops)

1 Heat a cooking spray coated frying pan over medium heat.
2 Cook broccoli, mushrooms, squash, and onions 3 to 4 minutes.
3 Mix in water, marjoram, savory, and thyme. Lower heat, place lid on pan, and simmer 5 to 8 minutes or until vegetables are soft.
4 Melt margarine in a pot and mix in flour. Cook 1 minute, stirring constantly .
5 Add in milk and whisk until mixture boils. Continue boiling and cook 1 minute, whisking continually until mixture is thick.
6 Take pot off heat and stir in cheese and Worcestershire sauce, whisking until cheese melts.
7 Mix vegetables into mixture and sprinkle with salt and pepper.
8 Lay bread slices on a plate and top with vegetable/cheese mixture and green onions.

Can also serve this cheese mixture in pita breads or roll in whole wheat tortillas.