Summer-Vegetable Casserole

Name: Summer-Vegetable Casserole
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 (1/2 pound), sliced on the diagonal 1/4 inch thick; 3 tablespoons freshly grated Parmigiano-Reggiano cheese

Summer-Vegetable Casserole was pinched from <a href="http://www.foodandwine.com/recipes/summer-vegetable-casserole" target="_blank" rel="noopener">www.foodandwine.com.</a>

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

INGREDIENTS

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Extra-virgin olive oil, for drizzling

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1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick

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Salt and freshly ground pepper

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1 yellow bell pepper, thinly sliced

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1 small onion, thinly sliced

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1 large garlic clove, minced

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1 teaspoon thyme leaves

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

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

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3 tablespoons freshly grated Parmigiano-Reggiano cheese

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