Summer Vegetable Casserole Recipe

Name: Summer Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil, extra vigin, for drizzling; 1/2 lb yukon gold potato, peeled and sliced 1/4 inch thick; salt, to taste; pepper, freshly ground, to taste; 1 yellow bell pepper, thinly sliced; 1 small onion, thinly sliced; 1 large garlic clove, minced; 1 teaspoon thyme leaves; 1/2 lb plum tomato, sliced 1/4 inch thick; 2 zucchini, small (1/2 pound); 3 tablespoons parmigiano-reggiano cheese, freshly grated

Servings: persons

olive oil, extra vigin, for drizzling
1/2 lb yukon gold potato, peeled and sliced 1/4 inch thick
salt, to taste
pepper, freshly ground, to taste
1 yellow bell pepper, thinly sliced
1 small onion, thinly sliced
1 large garlic clove, minced
1 teaspoon thyme leaves
1/2 lb plum tomato, sliced 1/4 inch thick
2 zucchini, small (1/2 pound)
3 tablespoons parmigiano-reggiano cheese, freshly grated

1
Preheat the oven to 350u00b0. 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.
2
Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425u00b0. 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.

160

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 11 ingredients. The key ingredients include: olive oil, extra vigin, for drizzling, 1/2 lb yukon gold potato, peeled and sliced 1/4 inch thick, salt, to taste, pepper, freshly ground, to taste, and more.

Yes, Summer Vegetable 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.

Summer Vegetable Casserole

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