Spicy Vegetable Bake

Lightly coat a 2-quart oval or rectangular baking dish with cooking spray. Preheat oven to 375 degrees F.

For cheese sauce, in a medium saucepan melt margarine over medium heat. Add oil. Whisk in flour until dissolved. Whisk in milk. Cook and whisk until thickened and bubbly. Add torn cheese slices; cook and stir until cheese melts. Remove from heat. Stir in sliced chile pepper, salt and, if desired, black pepper.

In a Dutch oven bring 5 cups water to boiling. Add carrots; cook for 4 minutes (water may not return to boiling). Add broccoli and cauliflower. Cook, uncovered, for 4 minutes more. Drain in a colander set in a sink. In the Dutch oven combine vegetables and water chestnuts. Spoon into the prepared baking dish. Top with the cheese sauce. Sprinkle panko on top of the vegetables; coat with cooking spray. Bake for 25 to 30 minutes or until vegetables are crisp-tender, cheese sauce is bubbly and topping is golden brown.