Charlotte'S Vegetable Bake

• 4 medium carrots, peeled and cut into strips
• 8 cherry tomatoes
• 1 1/2 c. milk
• 3/4 tsp. seasoned salt
• 1/2 tsp. dill weed
• chopped parsley
• salt
• 2 small zucchini, cut
• 3/4 c. herb seasoned croutons
• 2 Tbsp. cornstarch
• 1/8 tsp. black pepper
• 2 Tbsp. butter or margarine

1. Cook carrots in small amount of boiling salted water for 5 minutes or until tender-crisp.
2. Drain. Place in shallow 1 1/2-quart, oiled baking dish. Add zucchini, tomatoes and croutons, tossing until combined. Pour milk into saucepan. Whisk in cornstarch, seasoned salt, black pepper and dill weed. Add butter. Bring to a boil. Cook, stirring until smooth and thickened.
3. Pour over vegetables. Bake at 375u0b0 for 25 minutes. Sprinkle with parsley. Serves 4.
4. Serve with poultry and baked potatoes.

carrots, tomatoes, milk, salt, dill weed, parsley, salt, zucchini, herb seasoned croutons, cornstarch, black pepper, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=56658 (may not work)