I’m on my way to the farmer’s market to pick up the ingredients for this beautiful casserole, which reminds me of the Italian flag when it’s done! And here’s what you can guarantee at this time of year: there will be no shortage of zucchini, tomatoes or corn at the market, not to mention basil.

2 medium zucchini and 1 yellow squash, in ½-inch slices
2 medium-large beefsteak tomatoes, in ½-inch slices
1 1/2 cups corn, sliced off approx 2 cobs
2 medium cloves garlic, crushed
1 teaspoon Kosher salt
1 teaspoon fresh ground pepper
1 teaspoon fresh thyme
1 teaspoon fresh sage, sliced thinly
1 handful of fresh basil leaves, sliced thinly
3 tablespoons extra-virgin olive oil
juice of 1 lemon

Heat oven to 400F. Gently mix squash with salt, black pepper, garlic and olive oil until completely coated. Layer slices of squash with tomatoes in a large baking dish (9×13), alternating colors as you go. Sprinkle with corn, and bake approx. 40 minutes until vegetables are fork-tender. Squeeze lemon over the casserole, and sprinkle with sage, thyme and basil. Serves 4-6.

Many thanks to clevelandclinicwellness.com for a prior version of this recipe.