Vegetable cooking spray
1 cup sliced leek (white part only)
1 lg. red, or green, bell pepper, sliced
2 tsp. minced garlic
3 Tbsp. flour
1 1/2 tsp. bouquet garni *
2 cups reduced-sodium vegetable broth
2 med. russet potatoes, peeled, cubed
2 med. yellow summer squash, sliced
1 cup halved green beans
1/2 cup cauliflower florets
1/2 cup frozen peas
Salt and pepper, to taste
3/4 cup fresh bread crumbs
2 Tbsp. margarine, melted
Spray large saucepan with cooking spray; heat over med.-heat until hot. Saut� leek, bell pepper, and garlic 5 minutes; stir in flour and bouquet garni and cook 1 minute longer. Add broth and remaining vegetables; heat to boiling.
Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Pour mixture into 1 1/2 qt. souffl� dish or casserole.
Toss bread crumbs with margarine; sprinkle over top of casserole. Bake pie at 425� F until crumbs are browned, about 20 minutes. Cool on wire rack 5 minutes before serving. Yield: 6 servings.