Summer Vegetable Casserole

Name: Summer Vegetable Casserole
Yield: 4
Ingredients: Extra-virgin olive oil for drizzling; 1/2 pound 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 teaspoon thyme leaves; 1/2 pound plum tomatoes sliced 1/4-inch thick; 2 small zucchini sliced on the diagonal 1/4-inch thick (1/2 pound); 3 tablespoons freshly grated parmigiano-reggiano cheese

Summer Vegetable Casserole was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/summer-vegetable-casserole-recipe-13801.aspx?CCAID=cknwfhne05335ai" target="_blank">www.cooking.com.</a>

"The restaurant at Abruzzo's Sextantio hotel serves centuries-old recipes like this simple dish of layered summer vegetables...."

INGREDIENTS

•

Extra-virgin olive oil for drizzling

•

1/2 pound 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 teaspoon thyme leaves

•

1/2 pound plum tomatoes sliced 1/4-inch thick

•

2 small zucchini sliced on the diagonal 1/4-inch thick (1/2 pound)

•

3 tablespoons freshly grated parmigiano-reggiano cheese

Go To Recipe

review