Step 1

Make the quick tomato sauce for the bottom of the casserole dish first. Heat the olive oil on medium high in a small sauce pan.

Step 2

Add the garlic and onion to the sauce pan, and saute, reducing heat as needed until the onion is translucent and the garlic is cooked. About 2-3 minutes.

Step 3

Then add the crushed tomatoes, the balsamic, the basil and a few pinches of salt and pepper.

Step 4

Stir to combine, reduce heat to low and simmer for another 3-5 minutes. Remove from heat.

Step 5

Pour the sauce into the bottom of a 9x13 inch casserole dish. Spread the sauce out evenly in the bottom.

Step 6

Now, you want to layer the veggies. I like put the baby tomatoes on top of the sauce at the bottom, and then a layer of sliced yellow squash, sprinkle with a pinch of salt and pepper. Then a layer of sliced eggplant, sprinkle with a pinch salt and pepper. Then a layer of sliced zucchini on top. Sprinkle with another pinch of salt and pepper.

Step 7

Preheat the oven to 375 degrees(F).

Step 8

Next, make the cobbler topping. In a large mixing bowl, sift the flour, then add the cornmeal, the baking powder, the sugar and the salt. Stir to combine.

Step 9

Then break the vegan butter or coconut oil up into small pieces and drop them into the dry mixture. Using a fork or your hands, work the vegan butter or coconut oil into the dry mixture to distribute it evenly. The mixture should resemble sand or dirt texture.

Step 10

Now, pour the non-dairy milk into the mixture. Stir to combine. The dough should be thick and look like a biscuit dough.

Step 11

Drop large dollops of the dough all over the top of the veggies. Covering most of the top.

Step 12

Bake at 375 degrees for 35-40 minutes. Or until the dough is brown and cooked through and the veggies are soft.

Step 13

Serve immediately.