You can experiment with an endless variety of vegetables for this dish.
Preheat oven to 375°F (190°C). In large skillet, add oil or vegetable broth and sauté diced onion, bell pepper, jalapeño, and garlic. Add squash, corn, tomatoes, collard greens, Worcestershire sauce and seasoning. Add flaxseed, salt and pepper to taste and parsley. Mix together with water or vegetable broth and pour into a casserole dish. Bake covered for 20 minutes. In a separate bowl, mix breadcrumbs, nutritional yeast, butter and parsley. Remove the cover and add the breadcrumb topping to the casserole dish. Return dish to oven and bake for 20 minutes or until top is golden brown. Remove from oven and let flavors blend together for 10 minutes before serving.