Fresh Vegetable Bake

• 6 medium carrots, thinly sliced
• 3 small zucchini, cut in 1/4 inch slices
• 1 cup cherry tomatoes or tomato cut up (250 ml)
• 1 cup herb-seasoned croutons (250 ml)
• 2 tbsp cornstarch (30 ml)
• 1 1/2 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)

Directions:

1. Preheat oven to 375F. (190C)
2. Spray oil in a 1.5 - 2 quart (1.5 - 2 L) casserole or an 8 inch (2 L) square baking pan.
3. Put carrots in a microwave dish and microwave until tender crisp.
4. Put carrots, zucchini and tomatoes in casserole/baking dish.  Sprinkle with croutons.
5. Blend cornstarch and milk.  Bring to a boil, stirring constantly, cook until thickened (either on the stove or in the microwave).
6.   Whisk in butter until melted.  Add basil, salt, and pepper.  Pour over vegetables.
7. Bake uncovered for 20-30 minutes or until bubbly and heated through.

VARIATIONS: 

8. Substitute other vegetables.  Substitute cornflake crumbs for croutons.