Vegan and Gluten Free 2 "Cheese" Corn Gratin

What is better than being able to indulge in delicious, guilt-free, vegan and gluten free food? NOTHING! So here is one more comfort-food dish for the cold winter months that will keep your belly full with some yummy veggies, & that I a sure will have your youngsters asking for seconds! Nom nom

1 lb yellow squash, cut into 1/4 inch slices

1 lb tomatoes, halved, seeded and cup into 1/3 inch slices

2 Tbs olive oil

 1/2 cup plain rice or almond milk

1 1/2 cup of your favorite salsa (I use White Girl Salsa)

2 Tbs cornstarch

5 ears of corn (kernels off the cob)

3/4 cup Panko breadcrumbs (DONT USE FOR GF, sub gf "breadcrumbs" or extra cheese)

3/4 cup Daiya Cheddar "cheese"

1/2 cup Daiya Pepper-jack "cheese"

1/2 cup basil, chopped

Preheat oven to 400 degrees. In a 3qt baking dish, arrange squash and half of the tomatoes on the bottom. Drizzle with half of the olive oil, and sprinkle top with half of the basil. Roast for about 20-25 minutes. Meanwhile, in a bowl whisk together "milk," salsa & cornstarch. Combine corn kernels, panko crumbs, 1/4 cup of cheddar, 1/4 cup of Pepper-jack, and rest of olive oil. Sprinkle remaining amount of cheese over the roasted veggies. Top with corn mixture, and pour "milk" mixture over corn. Top with the rest of salsa, tomatoes & basil. Bake for about 25-30 minutes until tomatoes are cooked. Serve warm and Devour!!