Summer Vegetable Casserole ~

I made this yummy casserole as a side for dinner this week and it was a hit with the whole family...I mean the kiddos inhaled it! So I thought I would share the recipe from Food & Wine magazine. 

 Ingredients:

Extra-virgin olive oil, for drizzling
1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
Salt and freshly ground pepper

1 yellow bell pepper, thinly sliced

1 small onion, thinly sliced 

1 large garlic clove, minced 

1 teaspoon thyme leaves 

1/2 pound plum tomatoes, sliced 1/4 inch thick 

2 small zucchini (1/2 pound), sliced on the diagonal 1/4 inch thick 

3 tablespoons freshly grated Parmigiano-Reggiano cheese 

 

 

As for the directions, it is really a layering act:

Preheat the oven to 350°. Coat a 9-inch baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. 

In a bowl, combine the bell pepper, onion, garlic and thyme and season with salt and pepper.

 

 Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil.

Top with the tomatoes 

 

and the zucchini; drizzle with oil and season with salt and pepper. 

 

Cover with the remaining bell pepper mixture 

 

and sprinkle with the cheese.

Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425°. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm. 

 

I will definitely make it again, but the next time I think I might eliminate the tomatoes. We grill veggies pretty much every night in the Summer, so this was a welcome change and something you could do year round.