Vegan Cheezy Summer Vegetable Gratin

I made this impromptu casserole tonight with an assortment of fresh veggies from the farm and from the market.
The Cashew cheese gives it a nice richness without dairy, and the Panko crust has a wonderful crunch.  Of course, any combination of vegetables you have or like can be used here.  You need to make sure that once they get into the pan, they will cook to doneness in the same amount of time.

Preheat oven to 350:
For the Casserole:
2 Tbsp. Olive Oil
1 medium sliced Zucchini
10 Cherry Tomatoes, halves
10 Brussel Sprouts, halved and steamed until crisp tender
5 small potatoes, halved and steamed until tender
Salt and Pepper, to taste
1/2 cup homemade Cashew Cheese

For the Topping:
2 cloves Garlic, peeled and minced
1/2 cup fresh Basil, chopped
1 1/2 cups Panko bread crumbs
2 Tbsp. Olive Oil

Oil a 7 1/2" x 11" glass  baking pan with the 2 Tbsp. oil.  Spread the sliced zucchini and tomatoes across the bottom.  Layer on the brussel sprouts and potatoes.
Season with salt and pepper. Spread the Cashew cheese by the spoonful over the top and spread thinly.

Mix topping ingredients together.  You can do this in a processor or by hand.  Spread evenly over the top of the casserole.

Bake for 25 minutes or until crust is golden and zucchini cooked through.