Here is a quick, easy, and tasty gluten-, MSG-, soy- and dairy-free recipe!  I created this recipe nearly 20 years ago after enjoying something very similar in a small tea-house in New York City.  I thought I would share.  It can be served as a side dish or as a main vegetarian dish.  The flavors are supposed to be very subtle, so if you are looking for something more robust, add your favorite seasonings.

INGREDIENTS:

• 2 cups of coarsely chopped Leeks
• 1 cup sliced mushrooms
• 2 cups quartered and sliced zucchini
• 2 cups quartered and sliced summer squash
• 1-1/2 teaspoons chopped parsley
• 1/8 teaspoon savory
• Black pepper as desired
• Mashed potatoes for topping (prepared instant or home-made)
• Parmesan Cheese for topping if desired

INSTRUCTIONS:

– Preheat oven to 350.

– Steam squash until almost done.

– Mix all ingredients except for mashed potatoes; put into casserole dish.  Bake uncovered for 20 minutes.

– Remove from oven; top evenly with potatoes and cheese.  Bake 20 minutes longer.

Makes 4 servings.

©  K. S. Brooks 2009