Cherry Tomato and Yellow Squash Crumble

Credit: Vegetarian Times, August 2012

 I think what made this so delicious was that I made fresh bread crumbs for it. I used Prairie Grain Honey Whole Wheat bread and processed it in my handheld mini-processor (love that thing!) and they are so moist and crispy after baking - yum!

 Preheat oven to 400 F and spray a baking dish with cooking spray. I used two glass pie pans and made one vegan and one vegetarian.

Add these to processor and process together:
3-4 slices of bread
2 TBs parsley
1 tsp olive oil
Set aside.

Saute until soft:
1 large onion, chopped
2 cups (about 4) yellow squash, diced

Add until warmed:
3 cups cherry tomatoes
1 clove garlic, minced

Season with salt and transfer to prepared dishes.
Add:
1/2 cup grated swiss cheese to vegetarian dish.

Layer breadcrumb mixture over both dishes and bake 30-35 min.