SIMPLE BRUSSELS SPROUTS CASSEROLECASSEROLE:6 slices bacon, chopped1 c. chopped yellow onion2 lbs. Brussels Sprouts, ends…
SUMMER VEGETABLE CASSEROLE
| SUMMER VEGETABLE CASSEROLE | Print |
Recipe By: Alice Morrow
SUMMER VEGETABLE CASSEROLE
Ingredients
- Extra virgin olive oil, for drizzling
- ½ lb. Yukon Gold potatoes, peeled and sliced ¼” thick
- Salt and fresh black pepper
- ½ each of color bell peppers, red, orange, yellow and green-cut into thin slices
- 1 small Vidalia onion, thinly sliced
- 1 T. minced garlic
- 1 t. thyme leaves
- ½ lb. plum tomatoes, sliced ¼” thick
- 2 small zucchini, sliced on diagonal, ¼” thick
- Freshly ground Parmigiano-Reggiano cheese
Instructions
- Preheat oven 350. Coat 9” baking dish with olive oil.
- Spread potatoes in even layer. Drizzle with oil and season with salt and pepper.
- In a bowl, combine bell pepper, onion, garlic and thyme and season.
- Arrange ⅔ of this mixture over potatoes and drizzle with oil.
- Top with tomatoes and zucchini. Drizzle with more oil and season with salt and pepper.
- Cover with remaining bell pepper mixture and sprinkle with cheese.
- Cover with foil and bake 40 minutes. Increase temp. to 425, uncover casserole and bake 20 minutes longer, until veggies are tender and glazed on top.
- Let stand 10 minutes before serving.
Notes
*****You can change out veggies for what may be in season and those you might like better.
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