Tomato-Fennel-Zucchini Ragout

I have been tinkering with a Tomato-Zucchini-Fennel Ragout recently. I made a large batch of this sauce several weeks back and froze a portion. Yesterday, wondering what to make for dinner, I pulled out the frozen ragout and made a casserole layering this sauce with brown rice grand shells from Tinkyada, chickpeas and navy beans, capers, and sliced kalamata olives.

After baking, I drizzled the casserole with a touch of extra-virgin olive oil, and served with a salad topped with Roasty-Toasty Sunflower Seeds from Vive le Vegan!, and garlic bread spread with a prepared black olive tapenade.

I was surprised that both my daughters loved the sunflower seeds. Sometimes children are picky with nuts and seeds, and my 14-month old has just started small amounts of seeds/seed butters (no nuts yet at this age). These sunflower seeds are roasted with toasted sesame oil, balsamic vinegar, and salt, and the girls loved the flavors!