Vegetarian Cassoulet

It just so happens that my husband's whole family are vegetarians.  I'm always trying to come up with yummy dishes to make when they come to visit.  Plus, sometimes you just don't want to take the time to thaw meat (or you forget), and a vegetarian meal is an easy alternative.  So, when my husband's brother came to visit us at the end of August, I threw together this veggie dish for one of our dinners together.  It actually worked out great because most of the ingredients came right out of my garden.  Yay for homegrown eats!

Vegetarian Cassoulet

• 1 medium summer squash, chopped
• 1 medium zucchini, chopped
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 orange bell pepper, chopped
• 7 small tomatoes, chopped
• 1/4 tsp. garlic salt
• 1/2 tsp. Italian seasoning
• 3 oz. tomato paste
• 1 can white beans
• 1/2 c. bread crumbs
• 1/4 c. parmesan cheese

1. Saute summer squash, zucchini, onion, pepper, and garlic until veggies start to soften.
2. Stir in garlic salt and Italian seasoning and saute with veggies for 1-2 min. 
3. Add tomatoes, tomato paste, and white beans to pan.  Cook until tomatoes release their juices.
4. Spoon mixture into a 9 x 13 in. baking dish and top with bread crumbs and parmesan cheese.
5. Bake at 400 degrees F for 15 minutes or until top is golden brown.

This dish is so fresh tasting!  A perfect end of summer meal using the spoils from your garden.  Enjoy!