Vegetable Medley

Ingredients

• 6 cups assorted cut-up fresh vegetables*
• 2 cups chicken broth
• 2 Tbsp. I Can't Believe It's Not Butter!® Spread
• 1 Tbsp. cornstarch
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. lemon juice
• 3/4 cup Parmesan Crumb Topping**

Directions

1. Preheat oven to 350°.
2. Steam vegetables in medium saucepan in broth just until tender; drain, reserving broth. Turn vegetables into 1-1/2-quart baking dish; set aside.
3. Blend I Can't Believe It's Not Butter!® Spread with cornstarch. Stir into reserved broth with salt and pepper. Bring to a boil over high heat and boil 1 minute. Stir in lemon juice. Pour over vegetables and sprinkle with Parmesan Crumb Topping.
4. Bake 20 minutes or until topping is golden.

• *Use any combination of the following: cauliflower, broccoli and carrots.
  
  **Parmesan Crumb Topping: In small bowl, combine 1/2 cup fresh bread crumbs, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped parsley (optional) and 2 tablespoons I Can't Believe It's Not Butter! Spread, melted.