Charlotte's Vegetable Bake

I found the following recipe in my collection of "My Great Recipes," a collection I bought several years ago.

4 medium carrots, peeled, cut into strips
2 small zucchini, cut into strips
8 cherry tomatoes
2 T cornstarch
2 T margerine
1-1/2 C milk
3/4 C seasoned croutons
3/4 t seasoned salt
1/2 t dill weed
1/8 t black pepper
Chopped parsley or fresh dill
Salt

Cook carrots in a small amount of boiling salted water for 5 minutes or until tender-crisp and drain. Place carrots in shallow oiled 1-1/2 Qt baking dish. Add zucchini, tomoatoes and croutons. Shake well. Pour milk into a saucepan and whisk in the cornstarch, seasoned salt, pepper, and dill weed. Then, add butter. Bring to a boil. Cook, stirring until milk mixture is smooth and thickened. Pour over the vegetables. Bake at 375 degrees for 25 minutes. Sprinkle with parsley or dill.

James