Summer Vegetable Casserole

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

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. Preheat oven to 350 degrees. Coat a 9 inch baking pan with olive oil.
2. Slice potatoes, zucchini, tomatoes into 1/4 inch slices.   Slice onion and pepper thinly. Mince garlic.
3. Spread the potatoes in the dish in an even layer. Drizzle with olive oil and season with salt and pepper.
4. 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.
5. Top with tomatoes and zucchini. Drizzle with oil and add salt and pepper. Add remaining pepper mixture and sprinkle with cheese.
6. Cover casserole with foil and bake 40 min. Increase  oven temperature to 425 degrees. Uncover the casserole and bake for another 20 minutes.