I always know it’s a Kealey house favorite when David gets excited about the leftovers the next day. We’ve decided to go meat-light/almost vegetarian the next few weeks since the two of us love meat and I think it’s always good to push the reset button every once in a while.  What a fantastic dish to start with! If this is how our vegetarian adventure is going to be for the next few weeks I’m pumped!

This Summer Succotash Gratin recipe by Chef Michael Romano is super simple and I liked that you can easily tweak it to include any kind of veggies you might have laying around. I know there are times that we just haven’t gone through all of our veggies in the crisper and this is a perfect way to use them up deliciously. I included some ripe tomatoes and mushrooms to our mix and then followed everything else just as it called for. This is definitely my go-to recipe when I’m in a time crunch and a perfect summer vegetable dish. Yum!