Vegetable Medley

By akselden

Ingredients

• 1 tablespoon corn starch
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup milk
• 2 tablespoons Butter
• 3 tablespoons snipped fresh dill or 1 teaspoon dried dill weed
• 2 tablespoons lemon juice
• 1 tablespoon chopped parsley
• 6 cups cut up fresh vegetables, cooked to crisp-tender (such as cauliflower, broccoli, carrots and onions)
• 3/4 cup Parmesan Crumb topping (recipe follows)

Preparation

Step 1

Preheat oven to 350°. In a small saucepan combine first 3 ingredients. Gradually stir in milk. Add Butter stirring constantly, bring to boil over medium heat. Remove from heat. Stir in next 3 ingredients. Toss with vegetables. Turn into 1 1/2 quart baking dish. Sprinkle with topping. Bake 20 min. or until bubbly and lightly browned. Makes 6 servings.

Parmesan Crumb Topping:
In a small bowl combine 1/2 cup soft bread crumbs, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped parsley and 2 tablespoons butter melted. Makes about 3/4 cup.