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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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