Garden veggie casserole

Garden Veggie Casserole Recipe

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sherry monfils

By
@smonfils

I know I've posted several of these sorts of caseroles, but I figure, most of us have gardens and could give this a try!!

It's great alone or w/ a roasted chicken.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
20 Min
Cook:
1 Hr

Ingredients

  • 4 tsp
    olive oil
  • 1/2 lb
    red or yukon gold potatoes, sliced 1/4"-thick.
  • salt
    to taste
  • black pepp
    to taste
  • 1 large
    yellow bell pepper, thinly sliced.
  • 1
    onion, thinly sliced.
  • 1 Tbsp
    minced garlic
  • 1 tsp
    fresh thyme leaves.
  • 1/2 lb
    plum tomatoes, sliced 1/4"-thick
  • 2 medium
    zucchinis, sliced diagonally into 1/4"-slices.
  • 3 Tbsp
    grated parmesan cheese.

How to Make Garden veggie casserole

Step-by-Step

  1. Heat oven to 350. Coat a 9" baking dish w/cooking spray. Spread potatoes in even layer in pan. Drizzle w/ 1 tsp oil, season w/ salt and pepper. In bowl, combine yellow bell pepper, onion, garlic and thyme. season w/ salt and pepper. Arrange 2/3 of bell pepper mix over potatoes. Drizzle w/ 1 tsp oil. Top w/ tomatoes and zucchini. Drizzle w/ 1 tsp oil, season w/ salt and pepper. Cover w/ remaining bell pepper mix. Cover dish w/ foil, bake for 40 min. Increase temp to 425. Uncover dish and bake 20 min.

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