Summer Vegetable Gratin

2 medium yellow squash, cut into 1/2" chunks

2 medium zuchini, cut into 1/2" chunks

1/2 large red onion, thinly sliced

optional: 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

1/2 cup smoked mozzarella, shredded

1/2 cup parmesan cheese, shredded

1 t. salt

Preheat oven to 450 degrees.

Spread yellow squash, zuchini, onion and tomatoes on a large jelly roll pan or cookie sheet.

Toss with 3 T. olive oil, spread evenly on the pan and roast for 30-40 minutes until vegetables are tender, slightly darkened and caramelized. To ensure even roasting, toss the vegetables halfway through the roasting time. Remove from oven. Transfer vegetables to a shallow baking pan or individual gratin dishes.

In a medium mixing bowl, combine 3 T. olive oil, bread crumbs, mozzarella cheese, parmesan cheese, garlic and salt. Spread the mixture evenly over the roasted vegetables and return to the oven for 6-7 minutes until the bread crumbs are toasted and the cheese is melted.

Serves 6