Charlotte's Vegetable Bake

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° for 25 minutes. Sprinkle with parsley. Serves 4.

Serve with poultry and baked potatoes.