Summer Vegetable Gratin

2 medium yellow squash, cut into ½” chunks
2 medium zucchini, cut into ½" chunks
½ large red onion, thinly sliced
1 cup cherry or grape tomatoes, cut in half
6 T. olive oil, divided in half
2 cloves garlic, minced
3/4 cup Panko bread crumbs
½ cup smoked mozzarella, shredded
½ cup Parmesan cheese, shredded
1 t. salt

Spread yellow squash, zucchini, red onion and tomatoes on a large cookie sheet or jelly roll pan. Toss with 3 T. olive oil and the garlic. Roast at 450 degrees for 30-40 minutes until vegetables are tender, slightly dark and caramelized. To ensure even roasting, toss the vegetables half way through the cooking time. Remove from oven. Transfer vegetables to a shallow baking pan

While vegetables are roasting, combine in a bowl 3 T. olive oil, bread crumbs, smoked mozzarella cheese, Parmesan cheese, salt and garlic.

Spread bread crumb and cheese mixture evenly over roasted vegetables and return to oven for 5-10 minutes, until cheese is melted and bread crumbs are toasted.

Serves 8

Chilled Mango & Shrimp Salad with Coconut and Lime Vinaigrette

30 + chilled, medium shrimp (cooked, peeled and de-veined)
2 mangos, peeled and cut into chunks
½ medium red onion, thinly sliced
½ can sweetened, shredded coconut
2 T. jarred chopped jalepenos
1 t. salt

Lime Vinaigrette
1/3 cup white wine vinegar
2/3 cup oil (a light oil like canola or safflower works best)
4 T. Sugar
Juice of 3 fresh limes

Rinse shrimp and pat dry. Place shrimp in a large bowl and sprinkle with salt.
Add mangos, red onions, shredded coconut, and jalepenos. Toss.
Combine vinaigrette ingredients thoroughly. Pour over shrimp mixture and toss to combine. This is best if allowed to marinate in the refrigerator for 30-60 minutes. Beautiful served on a large lettuce leaf with a slice of crusty french bread.

Serves 4

Delicious Variations:
Try adding roasted red papers or avocado chunks to this delightful salad.