Summer-Vegetable Casserole
by Sextantio hotel
summerside
Yield: 4Prep: Prep: 15 minsCook: Cook: 1 hr 10 minsTotal: Total: 1 hr 25 mins
Ingredients
You have 2 of 8
produce
- ○1bell pepper(thinly sliced)
- ○1onion(thinly sliced)
- ✓1garlic(minced)
- ○1 teaspoonthyme(leaves)
- ○1/2 poundplum tomatoes(sliced 1/4 inch thick)
- ✓1/2 poundzucchini(sliced on the diagonal 1/4 inch thick)
- ○1/2 poundYukon Gold potatoes(peeled and sliced 1/4 inch thick)
dairy
- ○3 tablespoonsParmigiano-Reggiano cheese(freshly grated)
pantry staple
- ✓salt
- ✓pepper(freshly ground)
- ✓olive oil(for drizzling)
Instructions
- 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.