Potato, Sweet Corn, Zucchini Casserole with Miso Sauce

Potato, Sweet Corn, Zucchini Casserole with Miso Sauce  Serves 6-8

8-10 baby potatoes, sliced cone #4

3-4 zucchini slice cone #4

3 ears corn, kernels cut from the cob

1 red bell pepper, seeded and diced

2 T.  earthbalance butter or oil

1 cup almond milk

4 T. miso

4 T flour (OR ½ tsp cornstarch for Gluten-Free)

¼ cup cilantro, finely chopped

1 scallion, finely chopped

salt and pepper to taste

1 cup any shredded cheese or vegan cheese

Directions

In the EOS melt the butter, Layer in potatoes zucchini, red bell pepper and corn. Whisk together miso paste almond milk and flour pour over ingredients, sprinkle with cheese Start cooking at 350 degrees- Lower heat after clicking, and cook until potatoes are tender 25 mins . Season with salt, pepper. Top with cilantro and scallions.