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Category:  Recipes

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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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Category:  Recipes

Related Links:  | Recipes |  Cakes & Pies | Cookies | Crockpot | Favorites | Fruit & Punch |
| Grains | Holidays| Meat | Pasta | Quick | Salads and VegetablesWinter | Summer |

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