A tasty side dish using summer veggies. I can't wait to make this again. And don't skip the goat cheese, it adds amazing flavor!
2 large yellow squash, sliced lengthwise
1 large tomato, sliced
Extra Virgin Olive Oil (EVOO)
¾ cup milk
1 Tbsp corn starch
2 ears corn, grilled and corn cut from cob
4 oz crumbed goat cheese
½ cup Panko breadcrumbs
½ cup shredded sharp Cheddar cheese
½ cup shredded Parmesan cheese
2-3 large basil leaves, sliced
About 6 cherry tomatoes, halved
1-2 tsp butter, cut into little pieces
Preheat oven to 400 degrees. Overlap squash and tomato in a casserole dish, sprinkle with half of basil, drizzle with EVOO, sprinkle with salt and pepper; roast for 20 minutes.
Meanwhile, in a small bowl, combine milk corn starch and eggs. Whisk until smooth. Set aside. In another small bowl, combine breadcrumbs, Cheddar & Parmesan cheese and remaining basil; combine and set aside.
Remove roasted veggies from oven, cover with corn and goat cheese. Pour over milk mixture. Arrange halved cherry tomatoes around the edges. Top with breadcrumb mixture. Dot with butter. Bake for an additional 20 minutes. Let rest 10 minutes before serving.