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Summer Vegetable Casserole

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Ingredients

Units Scale
  • 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

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.

Find it online: https://cancerdietitian.com/2024/09/summer-vegetable-casserole.html