- 6 medium carrots, thinly sliced
- 3 small zucchini, cut in ¼" slices
- 1 cup cherry tomatoes or tomato cut up (250 ml)
- 1 cup herb-seasoned croutons (250 ml)
- 2 tbsp cornstarch (30 ml)
- 1 ½ cups milk (375 ml)
- 1/4 cup butter or margarine (50 ml)
- 1 tsp basil (5 ml)
- 1 tsp salt (5 ml)
- 1/4 tsp pepper (1 ml)
Preheat oven to 375F (190C)
Spray oil in a 1.5 - 2 quart (1.5 - 2 L) casserole or an 8" (2 L)
square
baking pan.
Put carrots in a microwave dish and microwave until tender crisp.
Put carrots, zucchini & tomatoes in casserole/baking dish. Sprinkle
with croutons.
Blend cornstarch & milk. Bring to a boil, stirring constantly, cook
until thickened (either on the stove or in the microwave). Whisk in
butter until melted. Add basil, salt & pepper. Pour over
vegetables.
Bake uncovered for 20-30 minutes or until bubbly and heated through.
VARIATIONS: Substitute other vegetables. Substitute cornflake
crumbs for croutons.
About The Author: From http://www.CanadianCountryGifts.com
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