3 tablespoons butter
1 red bell pepper, seeded and diced
1 medium onion, diced
1/4 cup flour
2 cups low-sodium chicken broth
1/2 cup milk
1/2 teaspoon dried tarragon
1 teaspoon herbs de provence
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (15 oz.) Libby's Mixed Vegetables, drained
4 sheets phyllo
1. Preheat oven 350°F.
2. Melt butter in large pan on medium. Add pepper and onion. Sauté 3 minutes. Stir in flour; cook 1 minute.
3. Add broth and bring to boil, stirring constantly until sauce thickens. Stir in milk, tarragon, herbs de provence, salt and pepper; lower heat and simmer 5 minutes. Stir in vegetables.
4. Lay out 4 phyllo sheets individually and spray each lightly with cooking spray. Stack sheets on top of each other. Cut into 6 even pieces.
5. Spoon vegetable filling into 6 8-ounce ramekins and top each with one piece of phyllo. Place on baking sheet and bake 10-12 minutes, or until phyllo is light golden.