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
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.