Baked Vegetable Stuffing

  2    Carrots; peeled and chopped into small pieces
  1    Celery rib; finely chopped
  1 md Onion; finely chopped
  1    Zucchini; chopped into small cubes
  1 c  Mushrooms; chopped into small pieces
  5 sl Bread; crusts removed, cut into cubes
  3 tb Lemon juice
       Salt and pepper; to taste
1/4 c  Vegetable stock
1/4 c  Wine -OR-
1/2 c  Vegetable stock
1/2 ts Sage
1/2 ts Thyme
  2 tb Fresh parsley; chopped -OR-
  1 tb Dried parsley

Combine carrots, celery, onion, zucchini, ushrooms, bread cubes,
lemon juice, salt, and pepper in a casserole dish. Then in a small
bowl combine remaining ingredients. Whisk together and then pour over
the vegtable mixture. Cover and bake about 35 minutes at 350°F. A
baked sweet potato would go great with this.