CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Summer-Vegetable Casserole (F&W mag)

pat's
recipe box


Printview my recipes
this recipe viewed 20 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Vegetable
    Prep Time:       Cook Time:       Total Time:  

Extra-virgin olive oil, for drizzling
1/2 ld Yukon Gold potatoes, peeled and
sliced 1/4-inch thick
salt and freshly ground pepper
1 yellow bell pepper, thinly sliced
1 small onion, thinly sliced
1 large garlic clove, minced
1 tsp thyme leaves
1/2 lb plum tomatoes, sliced 1/4-inch thick
2 s,all zucchini (1/2 lb), sliced on the
diagonal 1/4-inch thick
3 Tbsp freshly grated Parmiagiano-Reggiano
cheese

Preheat the oven to 350 degrees. Coat a 9-inch baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine the bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese.
Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425 degrees. Uncover the casserole and bake for about 20 minutes longer; until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm.

4 servings


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Summer Vegetable Salad
   by sgre52160



3 tablespoons red-wine vinegar 2 teaspoons sugar 1 teaspoon Dijon mustard Salt and pepper, to taste ⅓ cup olive oil 6 small Yukon Gold or fingerling potatoes, quartered ¾ pound green beans, c




Summer Vegetable Salsa
   by sgre52160



1 medium zucchini, cut into 1/4-inch dice 1/2 tsp salt, plus more to taste 8 oz plum tomatoes, cut into 1/4-inch dice 1/2 cup cooked corn kernels, preferably from grilled corn 2 tbsp fresh lime j




Summer Vegetable Quiche
   by sgre52160



12 cups trimmed fresh spinach leaves 2 tbsp unsalted butter 3/4 cup chopped shallots 3 plum tomatoes, seeded and coarsely chopped 1 cup milk 2 eggs 3/4 cup shredded Monterey Jack cheese 1/4 cup




Rustic Summer Vegetable Tart
   by sgre52160



1 tablespoon extra-virgin olive oil 1 pound mixed summer squash (zucchini, yellow squash and pattypan), cut into 1/4-inch rounds 2 shallots, thinly sliced 2 teaspoons chopped fresh thyme or marjora




Grilled Summer Vegetable Salad
   by ICOOK2



1 medium eggplant, cut crosswise into 1/2-inch-thick slices 1 medium onion, cut into 1/2-inch-thick wedges* 2 green and/or red sweet peppers, halved, stems, membranes, and seeds removed 6 large





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.