Baked Summer Squash, Zucchini, and Cherry Tomatoes

This is my absolutely favorite summer baked vegetable dish. It's so easy to make- a perfect dinner in the middle of the week. Farmer's market vegetables at their best! Baked breadcrumbs mixed with fresh parsley give this dish a crunchy twist. Serve these baked veggies with pasta, rice, or potatoes.

• 2 thick pieces of whole wheat bread, slightly dried
• 3 tbsp vegan butter (or regular butter if you use it)
• 2 tbsp fresh parsley, chopped
• 1 large piece of garlic, minced
• 1 yellow onion, chopped
• 1 medium yellow squash, diced
• 1 medium zucchini, diced
• 2 1/2 cup cherry tomatoes, halved
• salt and black pepper to taste

Preheat oven to 400F. With your hands tear dried bread into smaller pieces and make rough breadcrumbs. Place them in a bowl. In a skillet heat butter on medium. Separate 2 tbsp of butter and pour it over breadcrumbs. Mix well. Stir in parsley. Set aside.

In the same skillet saute garlic for 1 minute. Add onions and saute for 6-7 minutes. Add sqush and zucchini and cook for 5 minutes occasionally stirring. Add cherry tomatoes, cook for 2 more minutes. Season to taste. Remove from the heat.

Grease a casserole dish with non-stick cooking spray or vegan butter. Transfer the veggie mixture into the dish. Top it with breadcrumbs. Bake for 25 minutes or until the top is golden brown and the mixure is bubbling. Bon Appetit!