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Veggie Casserole

This is an extremely easy recipe. Try not to be overwhelmed by all of the ingredients!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

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

  1. Preheat oven to 350 degrees
  2. Coat 9-inch baking dish with olive oil
  3. Place sliced potatoes on bottom of the dish, completely covering bottom
  4. Drizzle with olive oil and season with salt & pepper
  5. In a bowl, combine yellow bell pepper slices, onion slices, minced garlic and thyme, season with salt & pepper
  6. Place two-thirds of pepper/onion mixture over potatoes, drizzle with olive oil
  7. Place sliced tomatoes over top of pepper/onion mixture
  8. Then put sliced zucchini over tomatoes, drizzle with olive oil and season with salt & pepper
  9. Cover with remaining pepper/onion mixture
  10. Sprinkle grated cheese on top
  11. Cover with foil, bake for 40 minutes at 350 degrees
  12. Uncover casserole and bake for additional 20 minutes at 425 degrees
  13. Let stand for 10 minutes
  14. Serve warm

Recipe 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!