Crummy Vegetable Bake

Description
Serves 4 – 6

Ingredients

 * 1 medium cauliflower, cored and broken into florettes
 * ¼ head red cabbage, cored and shredded
 * 6 medium carrots, diced
 * 2 medium yellow squash, cut into ½" 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.

Directions

 * 1) Steam all vegetables except spinach for 10 minutes, or until tender but not mushy.
 * 2) Add spinach for the last minute, just to wilt it.
 * 3) In a heavy skillet, heat the 4 tbsp olive oil.
 * 4) Add the garlic and sauté briefly.
 * 5) In your food processor or blender, process the bread crumbs to a corn-meal consistency.
 * 6) Add to the garlic and olive oil and toss until all oil is absorbed into the bread.
 * 7) Toss the steamed veggies with the 1 tbsp olive oil and salt and pepper, and then toss with ½ of the crumb mixture.
 * 8) Spread this in a shallow oven-safe pan.
 * 9) Top with the remaining crumb mixture and drizzle with the 2 remaining tbsp of olive oil.
 * 10) Bake in the hot oven for 5 – 10 minutes, until topping is browned.
 * 11) Keep your eye on it to keep it from burning, though!