Friday, September 25

Garden Casserole

Perfect for those crisp fall nights- hearty fall veggies in a casserole with crunchy bread - keeps you toasty by the fire! Our garden is filled with these veggies & it is one of the easiest ways to utilize what we've got! Plus - this recipe is ridiculously simple!!

Garden Casserole

2 nice sized potatoes (Yukon gold are best), peeled & thinly sliced
2 medium zucchini, sliced on the bias with seeds removed
2 shallots, chopped
couple handfuls of cherry tomatoes, halved
handful of fresh herbs, chopped (oregano, parsley or marjoram)
salt & pepper
extra virgin olive oil
good bread

The Steps~

Pour a little oil in a casserole dish (oven safe).

Make a layer of potatoes covering the base of the dish
Layer of zucchini
Salt & pepper
Drizzle of olive oil
Couple of tomatoes ( does not have to fill in completly)
Sprinkle of shallots
Salt & pepper
Drizzle of olive oil
Chopped herbs

Repeat these steps until the dish is filled ending with potatoes on the top & a final drizzle of olive oil.

Bake in a 400 degree oven until it is bubbling & a knife slips in easy & soft. Cooking time depends on size & height of your casserole dish - normally about an hour - hour & half.
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