Vegan Cheesey Sweet Potato Squash Casserole

Slice the organic sweet potatoes, red potatoes, zucchini, summer squash, and red onion. Layer all the sliced vegetables in a baking dish. Drizzle with avocado oil and season with organic rosemary, garlic powder, pink Himalayan salt, and fresh thyme. Bake the casserole at 350°F (175°C) for 1.5 hours. After baking, drain any excess liquid well. Cover the casserole with shredded vegan cheese of your choice and return it to the oven for an additional 20 minutes, or until the cheese is melted and bubbly. Let cool slightly, then slice and serve.