© 2014 Stacey Viera

Kitchen Sink Summer Vegetable Bake

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

Ingredients

  • 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?

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This entry was written by Stacey Viera, posted on July 21, 2014 at 1:16 am, filed under Fruits + Veggies, Recipes and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL. View EXIF Data