In large saucepan, combine broth, carrots, onions, mushrooms, celery, corn, pepper, bay leaves and cloves. Transfer the vegetablecrumble mixture to 3-quart casserole dish which has been coated with cooking spray.
Make this flaky croissant sandwich, filled with Swiss cheese, tomato, avocado, zucchini, and savory herbed mayonnaise, for a vegetarian lunch. If desired, wrap croissant in foil and heat in a 350 degree F oven about 4 minutes or just until warm.
Arrange lettuce leaf, Swiss cheese, tomato slices, avocado (if using), zucchini or cucumber, and mushroom slices on bottom half of croissant. You may substitute any of your favorite fresh vegetables for the tomato, zucchini, cucumber, or mushroom. Tofu, low-fat cheese, and fat-free milk help make this Italian favorite low in fat and low in calories. Place the carrots, onion, garlic, and crushed red pepper, if desired, in a medium microwave-safe bowl. In a small bowl, stir together cream cheese, snipped or dried dill, salt, and black pepper.
Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted and sandwich rounds are toasted.
Some vegetables, such as green beans, thinly sliced carrots, or asparagus, are especially good when steamed for a few minutes and then marinated for several hours in a vinaigrette dressing. Bake at 375 degrees F for 20-25 minutes or until the potatoes begin to turn a golden brown.
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