Potato And Summer Vegetable Stovetop Casserole Recipe

Name: Potato And Summer Vegetable Stovetop Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium yellow bell pepper; 1 medium red bell pepper; 2 tablespoons olive oil, divided; 1 pound fingerling potatoes, peeled and cut into 1/4-inch-thick slices; 1/4 cup chopped fresh basil; 1 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 3 garlic cloves, thinly sliced; 4 cups thinly vertically sliced Vidalia or other sweet onion; 2 cups (1/4-inch-thick) slices zucchini; 1 cup (1/4-inch-thick) slices yellow squash; 1 cup grape or cherry tomatoes, halved; 3 tablespoons water; Flat-leaf parsley (optional)

Servings: persons

1 medium yellow bell pepper
1 medium red bell pepper
2 tablespoons olive oil, divided
1 pound fingerling potatoes, peeled and cut into 1/4-inch-thick slices
1/4 cup chopped fresh basil
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, thinly sliced
4 cups thinly vertically sliced Vidalia or other sweet onion
2 cups (1/4-inch-thick) slices zucchini
1 cup (1/4-inch-thick) slices yellow squash
1 cup grape or cherry tomatoes, halved
3 tablespoons water
Flat-leaf parsley (optional)

1
Preheat broiler.
2
Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let peppers stand 5 minutes. Peel and cut into strips.
3
Heat 1 tablespoon oil in a deep 10-inch cast-iron skillet over medium heat. Add potatoes, tossing to coat. Spread potatoes in a single layer in pan. Sprinkle with 1 tablespoon basil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/3 of garlic. Arrange onion, zucchini, and squash over seasonings. Sprinkle with 1 tablespoon basil, 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and 1/3 of garlic. Top with roasted bell peppers, remaining 2 tablespoons basil, remaining 1/3 of garlic, and tomatoes. Drizzle remaining 1 tablespoon oil and water over top; sprinkle with remaining 1/2 teaspoon salt. Cover, reduce heat to low, and cook 25 minutes or until vegetables are tender. Uncover; increase heat to high, and cook 3 minutes or until liquid almost evaporates. Garnish with parsley, if desired.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium yellow bell pepper, 1 medium red bell pepper, 2 tablespoons olive oil, divided, 1 pound fingerling potatoes, peeled and cut into 1/4-inch-thick slices, and more.

Yes, Potato And Summer Vegetable Stovetop Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato And Summer Vegetable Stovetop Casserole

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