Vegetable Sunburst - cooking recipe

Ingredients

3 medium carrots, sliced thin (3 c.)
3 small zucchini, sliced thin (3 c.)
1 c. (4 oz.) shredded Cheddar cheese
1 (2.8 oz.) can Durkee onions
1 (10 3/4 oz.) can condensed cream of celery soup
1/4 c. milk
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. dried oregano leaves, crumbled

Preparation

Preheat oven to 350\u00b0.
In medium saucepan cook carrots in boiling water to cover just until tender-crisp.
Place hot carrots under cold running water until cool enough to handle; drain.