Piping hot casseroles aren’t just for winter. Using seasonal vegetables and keeping the mix light, you can enjoy a casserole this summer. For this recipe, I use leeks, zucchini, and summer squash and toss them with spices and top them with Daiya vegan cheese. The veggies cook until soft and the cheese becomes brown and crispy. It’s a delicious and guilt-free comfort dish. Enjoy!
Leeks: reduce LDL (bad) cholesterol, fight colon and prostate cancer with its carcinogen-fighting quercetin content, contain protective antioxidants carotenoids, lutein and zeaxanthin, prevent aging, keep down high blood pressure, are low in calories, are blood cleansers, and heal wounds.
Vegetable Medley Summer Gratin
Cook Time: 35 minutes
Keywords: bake dinner side dish vegan vegetarian leeks zucchini summer squash
Ingredients (Serves 4)
- 1 large leek
- 1 large zucchini
- 1 large summer squash
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/2 cup shredded vegan cheese
Preheat the oven to 425 degrees Fahrenheit. Chop the leeks and rinse them thoroughly. Chop the zucchini and squash into same size pieces. In a large bowl, toss the leeks, zucchini and squash with olive oil, salt, pepper, thyme, and garlic powder.
Place the vegetables into a baking dish and top with shredded cheese. Pop into the oven for 30-35 minutes.
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