Vegetable casseroles can be prepared in any number of ways. Many have crunchy toppings, which are great for older kids but less appropriate for toddlers. If you like, crush up some butter-flavored crackers and place on top of half the dish. Dot with butter, and bake for the same amount of time. Half the dish will be fine for a toddler, and half will be suited for an older audience.

• Wash the broccoli and cauliflower. Dice into small florets.

• Wash and peel the carrot and zucchini; then dice into small coins.

• Put carrot in a medium saucepan. Add 3 cups of water, bring to a boil, and cook for 10 minutes. Add the broccoli, cauliflower, and zucchini and cook another 10–15 minutes, or until the vegetables are soft.

• Drain the vegetables; then add the butter and cheese. Stir until melted, tossing the vegetables to ensure an even coating.

• Pour into a greased dish about the size of a loaf pan. Bake at 350°F for 30 minutes. Allow to cool; then either serve as is or fork-mash if desired.