Crummy Vegetable Bake

Description
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Ingredients

 * 1 medium cauliflower, cored and broken into florettes
 * 1/4 head red cabbage, cored and shredded
 * 6 medium carrots, diced
 * 2 medium yellow squash, cut into 1/2" cubes
 * 2 cups fresh spinach, shredded
 * 4 tbsp extra virgin olive oil
 * 3 cloves fresh garlic, minced
 * 6 slices whole grain bread
 * 3 tbsp extra virgin olive oil + 1 tsp sea salt and freshly ground black pepper, for tossing veggies in.
 * 3 tbsp extra virgin olive oil + 1 tsp sea salt and freshly ground black pepper, for tossing veggies in.
 * 3 tbsp extra virgin olive oil + 1 tsp sea salt and freshly ground black pepper, for tossing veggies in.

Directions

 * Steam all vegetables except spinach for 10 minutes, or until tender but not mushy. Add spinach for the last minute, just to wilt it.

In a heavy skillet, heat the 4 tbsp olive oil. Add the garlic and sauté briefly. In your food processor or blender, process the bread crumbs to a corn-meal consistency. Add to the garlic and olive oil and toss until all oil is absorbed into the bread.

Toss the steamed veggies with the 1 tbsp olive oil and salt and pepper, and then toss with 1/2 of the crumb mixture. Spread this in a shallow oven-safe pan. Top with the remaining crumb mixture and drizzle with the 2 remaining tbsp of olive oil. Bake in the hot oven for 5-10 minutes, until topping is browned. Keep your eye on it to keep it from burning, though!

Serves 4-6