My friends are very generous with the things they grow in their gardens. Jane gave me a large zucchini from her brother, Michael's, garden and Jan brought me tomatoes, parsley and yellow squash. I had wanted to try a recipe I saw in Food & Wine and now I had most of the ingredients. Here's the link: http://www.foodandwine.com/recipes/summer-vegetable-casserole
This turned out to be a beautiful and delicious dish. A big hit with Abigail and Mike!
Summer Vegetable Casserole my way
Extra virgin olive oil
4 Yukon Gold potatoes, sliced 1/4 inch thick
kosher salt and freshly ground pepper
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 large garlic clove, pressed
1 teaspoon dried thyme
3 medium tomatoes, sliced 1/4 inch thick
freshly grated Parmesan cheese
Preheat the oven to 350°. Coat a 13-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. Drizzle with olive oil and stir to combine. Arrange 2/3 of the bell pepper mixture over the potatoes. Top with the tomatoes and the zucchini; and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese to cover.
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. Serve warm.
We had it with roasted chicken breasts but it would have been wonderful with grilled fish or steak.