Summer Veggie Casserole
{updated recipe}
In the summer we usually take a break from all of those heavy meals we love — but that doesn’t mean you have to compromise on taste. I think summer is the best time of year because we have so many fresh ingredients. This Summer Veggie Casserole is the perfect example of that. It combines all of your favorite summer vegetables and makes a delicious, healthy meal.
I think summer is also a great time of year to experiment with different vegetables. Â And the best place to find these veggies is a farmers market. Â They can offer you samples and ideas on how to prepare it.
There are many variations of this casserole but I always stick with my favorites like tomatoes, yellow peppers, zucchini and more!
Slices of potatoes make up the base of this casserole. I cut them about a 1/4 inch thick. First, coat the casserole dish with olive oil before placing the potato slices on top. Season with salt and pepper.
In a separate mixing bowl, I combined the onion and yellow pepper slices, the garlic, and thyme.
Place about half of the onion/yellow pepper mixture on top of the potatoes.
Next I just started layering the remaining veggies starting with my tomato slices. I used tomatoes on the vine, I think these are so colorful and the perfect size.
Then the zucchini slices. I added more olive oil, salt & pepper on top to help in the cooking process.
The topping is parmesan cheese. I love fresh parmesan cheese so I shredded the cheese on top. This gets covered up with aluminum foil and cooks for 40 minutes covered on 350 degrees.
Remove the cover after 40 minutes and cook for another 20 minutes uncovered at 425 degrees. This gives the veggies a nice browning.
We usually eat this casserole as a meal but you can pair it with just about anything including chicken and fish.
It’s incredibly tasty and perfect for summer!
Enjoy!
This is an extremely easy recipe. Try not to be overwhelmed by all of the ingredients!
Ingredients
- 1 large Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 1 Yellow Bell pepper, thinly sliced
- 1/2 largel White Onion, thinly sliced
- 2 Tomatoes, sliced 1/4 inch thick
- 1 medium Zucchini, sliced 1/4 inch thick
- 1 large Garlic clove, minced
- 1/2 teaspoon Thyme
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- Olive Oil
- Salt & Ground Black Pepper
Instructions
- Preheat oven to 350 degrees
- Coat 9-inch baking dish with olive oil
- Place sliced potatoes on bottom of the dish, completely covering bottom
- Drizzle with olive oil and season with salt & pepper
- In a bowl, combine yellow bell pepper slices, onion slices, minced garlic and thyme, season with salt & pepper
- Place two-thirds of pepper/onion mixture over potatoes, drizzle with olive oil
- Place sliced tomatoes over top of pepper/onion mixture
- Then put sliced zucchini over tomatoes, drizzle with olive oil and season with salt & pepper
- Cover with remaining pepper/onion mixture
- Sprinkle grated cheese on top
- Cover with foil, bake for 40 minutes at 350 degrees
- Uncover casserole and bake for additional 20 minutes at 425 degrees
- Let stand for 10 minutes
- Serve warm
Notes
This recipe was adapted from the restaurant at Abruzzo's Sextantio hotel services centuries-old recipes. I found it on Food & Wine magazine. It's definitely a recipe that spans the generations!
