I just cannot believe it’s already the end of August. Time goes by too quickly – especially in the summer it seems. And although my favourite season is autumn, I am not 100% ready to trade in my sandals and sundresses for my fall coat and boots. Regardless of my protests, it would seem fall is definitely on its way. For starters, everyone is freaking out about the arrival of Pumpkin Spice Lattés here. Don’t get me wrong, I’m very excited for “pumpkin season,” but, after the winter & spring we had, I’d like to enjoy a few more summery days if at all possible. We’ll see what Mother Nature has in store.
In order to savour the last little bit of the summer, I opted to make a casserole loaded with all of my favourite summer vegetables. Luckily, we received a great selection of late summer veggies in our organic delivery this past week. Fresh corn-on-the-cob, zucchini, cherry tomatoes, and beautiful, local red peppers. I roasted the veggies and combined them with some hearty, nutritious brown rice and a flavourful dairy-free cream sauce. I topped the casserole with some breadcrumbs and some fresh basil to add some extra flavour and a nice crunch. You really cannot go wrong with corn, tomatoes, zucchini and basil. They are the epitome of summer produce. This casserole can be served as a main dish with a nice, light salad or as a side dish.
Wishing all of my Canadian and American friends a wonderful long weekend! I’m looking forward to spending the weekend catching up with friends and spending time with family. Oh…and cooking! :)
Source: inspired by Cook Like a Champion