Description
Serves 4-6
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.
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!