Heirloom Tomato & Summer Squash Casserole

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We could not be more excited to announce that our Eggplant & Polenta Sandwiches recipe FINALLY made its big debut in Vegetarian Times. You can find it in the Share: Reader Recipe section and even though the blog didn’t get a shout out, we were thrilled to see it featured in this widely popular magazine.  Quite the accomplishment and we are so happy to share at least one of our recipes with a broader audience.

I bought a subscription for Veg Times a few months ago and this was the first issue I received. This was the first time I really read a whole issue and I was blown away by the great recipes inside. Lots of grilling ideas, lots of creative, seasonal dishes. The ones that really caught my eye were the ones in a section dedicated to cherry tomatoes. Our CSA and farmer’s market are now in full swing and I’ve been hunting down the tastiest tomatoes they have to offer. The yellow heirlooms have really been catching my eye, and they were perfectly juicy and sweet. I found myself eating a few raw, they were THAT good. So they were a perfect addition to a tomato and squash crumble I saw in the magazine and I was pleased to be IN this issue and find a great new recipe!

2 1/2 cups chopped red or yellow heirloom tomatoes

2 1/2 cups chopped summer squash

1 cup chopped yellow onion

1 cup breadcrumbs

1/3 cup shredded or chopped vegan cheese (we used Daiya wedges)

1/4 cup fresh parsley, chopped

4 clove garlic, minced

1 cayenne pepper, minced

3 tbsp olive oil

1 tsp dried oregano

1 tsp sea salt

1/4 tsp black pepper

  • Preheat oven to 350 degrees
  • Heat 2 tbsp oil in a frying pan over medium heat
  • Add cayenne, garlic and onions and saute for 7-8 minutes, until onions start to brown
  • Add squash and cook for 5 more minutes
  • Add tomatoes and cook for 2 more minutes
  • Meanwhile, mix together breadcrumbs, parsley, oregano, 1 tbsp oil, salt and pepper
  • When vegetables are cooked, pour into greased baking dish (8 X 8 is good) and top with cheese
  • Sprinkle breadcrumbs over cheese
  • Bake at 350 degrees for 35 minutes

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