6 carrots, cut into strips
3 sm. zucchini, cut in 1/4" diagonal slices
1 c. cherry tomatoes
1 c. herb seasoned croutons
2 tbsp. cornstarch
1 1/2 c. milk
1/4 c. butter
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried basil leaves

Cook carrots in boiling, salted water about 5 minutes or until tender-crisp. Drain. In a 1 quart shallow baking dish toss vegetables and croutons.

In saucepan stir together cornstarch and milk until smooth; add butter and salt and pepper. Bring to boil over medium heat, stirring constantly, boil 1 minute. Pour over vegetables, sprinkle with basil. Bake in 350 degree oven for 25 minutes or until vegetables are tender. Makes 6 servings.