So many vegetables from this week’s Green Grocer, so little desire to make several different meals with them.
What’s a gal to do?
I’ll tell you what *this* gal did. She asked Twitter. And dear Jenna, one of my favorite fellow eaters, shared a delicious summer vegetable casserole recipe from Food & Wine.
Naturally, I modified it.
Kitchen Sink Vegetable Bake
Print recipeIngredients
- olive oil
- eggplant
- onion
- yellow squash
- zucchini
- tomatoes
- potatoes
- salt
- Italian seasoning (dried or fresh)
- parmesan cheese (grated)
Directions
| Step 1 | |
| Prepare all vegetables by slicing into 1/4"-thick slices. Toss sliced vegetables with olive oil, salt and Italian seasoning. | |
| Step 2 | |
| Lightly grease a casserole dish - I used a round dish with a lid, but you can also use a 9x13" glass pan - and begin to layer vegetables, first using the potatoes. Intersperse cheese in the layers, if desired. (Why would you *not* desire this?) | |
| Step 3 | |
| Cover and bake at 350 degrees Fahrenheit for 40 minutes. Uncover, top with Parmesan cheese, turn oven up to 425 and bake another 20 minutes. | |
| Step 4 | |
| Serve warm or allow to cool, cut into individual servings and store for later. | |
The vegetables I listed are just the ones I used. Use whatever you have on hand. Get creative! (Or don’t. I’m not the boss of you.)
What’s your favorite summer casserole?
