Colorful Roast Spring Squash

Ingredients

• 4 medium carrots
• Spring zucchini and yellow squash — about 20 small spring ones, or fewer if larger
• 4 fresh garlic cloves, finely chopped or pressed
• 3/4 cup mushrooms, chopped
• 1.5 tbsp fresh thyme (lemon thyme is wonderful if you have it)
• 1 tbsp olive or coconut oil
• Salt and pepper to taste
• CASSEROLE VERSION ADDITIONS: 4 eggs, 1/4 cup chopped parsley, 1/4 cup milk (any type, optional), 1/2 cup cheese (optional)

Instructions

1. 1Preheat oven to 350°F.
2. 2Slice carrots into thick matchsticks or similar small pieces, about 2" tall. Warm oil in an oven-safe casserole dish (about pie-pan size) over medium heat. Add garlic, mushrooms, carrots, and 1 tbsp of the thyme. Cook slowly for about 10–15 minutes, stirring occasionally, until carrots are warmed throughout. Remove carrots and spread them out to cool, leaving the mushrooms and garlic in the pan.
3. 3While the carrots are cooking and cooling, cut the zucchini into similar large matchstick pieces.
4. 4Spread the mushroom mixture across the pan and begin arranging the matchsticks upright over them. Start in the middle and move outward. If you're feeling creative, make a pattern like a flower with the colors. Go all the way to the edges so the pieces stay upright while baking.
5. 5NON-CASSEROLE: Sprinkle the remaining thyme over the vegetables, add salt and pepper, and bake for about 20 minutes until veggies are soft but not mushy.
6. 6CASSEROLE: Before putting in the oven, whirl the eggs, cheese, and milk in your blender on low, along with a pinch of salt. Stir in the parsley and pour evenly over the vegetables. Grind pepper over all. Bake until eggs are set and vegetables are soft. Let rest about 10 minutes before eating. Also excellent served cold!