Colorful Summer Vegetable Casserole
Fresh produce is fabulous and when it doesn't get any better than when it comes from your own garden. And until scientists can find a way to curtail the number of zucchini that comes off a single plant, gardeners will always be struggling to find ways to sneak this bounty into their family meals. Here is a traditional summer vegetable casserole, which is a colorful side dish to help use up zucchini, and other summer vegetables you have on hand.
Servings 5 people
Ingredients
- 1 splash extra virgin olive oil for drizzling
- 1 pinch salt and freshly ground pepper
- 1 large bell pepper (any color) thinly sliced
- 1 small mild onion thinly sliced
- 1 large garlic clove minced
- 1 tsp. fresh thyme leaves finely chopped
- 1/2 lb. plum tomatoes (3 or 4) sliced 1/4 inch thick
- 3 cups zucchini cut 1/4 inch thick, on the diagonal
- 1/4 cup Parmigiano-Reggiano cheese freshly grated
Instructions
- Preheat the oven to 350° F.
- Coat a 9-inch x 12" baking dish with olive oil. Spread the zucchini 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 zucchini and drizzle with oil. Top with the tomatoes; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese.
- Put the lid on your casserole or cover the dishwith 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.