Fresh Vegetable Bake

• 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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