SUMMER VEGETABLE CASSEROLE
Healthy and tasty recipe with an Italian flare. From Huffington Post, which introduces it saying that , "The restaurant at Abruzzo's Sextantio hotel serves centuries-old recipes like this simple dish of layered summer vegetables." Could be either a main or side dish.
Provided by lecole54
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°. 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°. 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.
Nutrition Facts : Calories 112.9, Fat 1.6, SaturatedFat 0.8, Cholesterol 2.7, Sodium 78.3, Carbohydrate 21.7, Fiber 3.5, Sugar 5.2, Protein 4.9
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