Fresh Vegetable Bake¶

Barbara Albrechtsons
Daniel Albrechtsons

• 6 carrots, cut into strips
• 3 small zucchini, cut into semi-circles
• 1 cup cherry tomatoes, halved
• 1 cup seasoned croutons

• 2 Tbsp cornstarch

• 1 ½ cups milk

• ¼ cup margarine
• 1 tsp salt, or less
• ¼ tsp pepper
• 1 tsp dried basil

Cook carrots in boiling salted water until tender crisp. Drain. In 1 quart shallow baking dish, toss vegetables and croutons. Meanwhile, in saucepan, stir together cornstarch and milk until smooth. Add margarine, salt and pepper. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Add basil and pour over vegetable mixture. Bake in a 350°F oven for about 25 minutes.

Carrots and sauce may be cooked in microwave easily. May be made ahead of time, leaving croutons out until time of baking.