Free Recipes at rubyglen.com
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)
¼ cup butter or margarine (50 ml)
1 tsp basil (5 ml)
1 tsp salt (5 ml)
¼ tsp pepper (1 ml)

Preheat oven to 375°F (190°C)

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.