This vegetable casserole turns the bounty of the summer garden into a scrumptious meal or side dish. Everyone will want second helpings of their vegetables when they taste this good. Layers of potatoes, peppers, onions, tomatoes and zucchini are baked under a lightly golden crust of parmesan cheese. I’m getting hungry just thinking about it!
Enjoy!
-Julie & The Interns
Summer Vegetable Casserole
Ingredients
Scale
- 1 Bell Pepper
- 1 Garlic Clove
- 1/2 lb tomatoes
- 1/2 lb yukon gold potatoes
- 1 small onion
- 2 small zucchini
- 3 tbsp shredded parmesan
- olive oil, for drizzling
- salt, pepper an thyme to taste
Instructions
- Preheat oven to 350 degrees. Coat a 9 inch baking pan with olive oil.
- Slice potatoes, zucchini, tomatoes into 1/4 inch slices. Slice onion and pepper thinly. Mince garlic.
- Spread the potatoes in the dish in an even layer. Drizzle with olive oil and season with salt and pepper.
- In a bowl, combine the bell pepper, onion, garlic an thyme. Season with salt and pepper. Arrange 2/3 of pepper mixture over the potatoes and drizzle with oil.
- Top with tomatoes and zucchini. Drizzle with oil and add salt and pepper. Add remaining pepper mixture and sprinkle with cheese.
- Cover casserole with foil and bake 40 min. Increase oven temperature to 425 degrees. Uncover the casserole and bake for another 20 minutes.
Originally published on The Cancer Dietitian.
