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

Cook carrots in small amount of boiling salted water for 5 minutes or until tender-crisp. 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. Pour over vegetables.

Bake at 375°F for 25 minutes. Sprinkle with parsley.

Serves 4. Serve with poultry and baked potatoes.