Fresh Vegetable Bake by Wendy Kennedy 6 medium carrots, thinly sliced 3 small zucchini, cut in 1/4 " 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) 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. From http://www.CanadianCountryGifts.com

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