Summer Vegetable Gratin

This recipe comes from the Better Homes and Gardens America's Hometown Favorites Cookbook. I like vegetables and, I love this! It makes a great side dish! I can eat this as the main entrée with a salad and bread. It is a great meal.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  large leeks, sliced 1/4-inch thick (1 cup)
• 1  medium zucchini, sliced 1/4-inch thick (1&1/4 cups)
• 1  medium  yellow squash, sliced 1/4-inch thick (1&1/4 cups)
• 2  tablespoons olive oil
•  salt
•  pepper
• 2  tablespoons  fine dry breadcrumbs
• 2  tablespoons  finely grated parmesan cheese
• 2  teaspoons fresh thyme (please use fresh, it makes all the difference)
• 1  minced garlic clove

Directions

1. Coat a shallow 2 quart baking dish with non stick cooking spray; set aside.
2. Rinse,trim and slice leeks; pat dry with paper towel.
3. In a medium bowl, combine leeks, zucchini, yellow squash and 1 tablespoon of the oil.
4. Sprinkle with salt and pepper.
5. Transfer vegetables to prepared baking dish.
6. In a small bowl, stir together bread crumbs, cheese, thyme, garlic and remaining 1 tablespoon olive oil.
7. Sprinkle crumb mixture evenly over vegetables.
8. Bake at 425°F for 20-25 minutes or until vegetables are tender.