Fresh Vegetable Gratin

This is so fresh tasting and it's not even summer yet. All the better it will be with fresh veggies from our garden. And there were no leftovers.

1 zucchini, sliced
1 cup fresh spinach
1 cup cherry tomatoes, halved
2 tbsp xtra virgin olive oil
5 basil leaves, chopped
2 garlic cloves, sliced thin
1/4 tsp sea salt
1/4 tsp red pepper flakes (I used 1/2 tsp)
1/4 cracked black pepper
1/4 cup pine nuts
2 slices whole grain bread, toasted

1 tsp olive oil
Combine veggies, basil, garlic and 2tbsp olive oil and toss to coat. Fill casserole or gratin baking dish.

Pulse toast in a food processor and stream in the tsp of olive oil. Top vegetables with the bread crumbs and pine nuts. Bake in a preheated 375 degree oven for about 35-40 min.