John's Vegetable Au Gratin

 John’s vegetable au gratin

4 heads cauliflower

2 quarts carrots, sliced

2 quarts peas frozen

3 ½ pounds tomatoes

2 quarts medium white sauce

2 tablespoons onions minced

1 ½ cups cheese grated

Preheat the oven to 450 degrees. Separate cauliflower into florets and cook ( do not over cook).  Cook carrots and peas. Sliced tomatoes, four slices to each tomato. Add onions to well seasoned medium white sauce. Combine cooked cauliflower, carrots and peas. Garnish each pa of vegetables with 24 slices of tomato. Sprinkle tomatoes with salt, paper, and grated cheese. Place under broiler or in a very hot oven (450 degrees) for 1 or 2 minutes, or until the cheese is melted. Serve immediately

Yield: 48 servings