16-ounce each of fresh broccoli and cauliflower flowerets
1 1/2 cups reduced-fat mayonnaise
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
4 ounce shredded Parmesan cheese
4 green onions, sliced
2 tablespoons Dijon mustard
1/4 teaspoon ground red pepper
1/4 cup Italian-seasoned breadcrumbs
Arrange flowerets in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes or until crisp-tender. Drain well.
Arrange flowerets in a lightly greased 2-quart baking dish.
Stir together mayonnaise and next 5 ingredients. Spoon over flowerets. Sprinkle with breadcrumbs.
Bake at 350° for 20 to 25 minutes or until golden.