Summer Vegetable Casserole

Summer Vegetable Casserole


From: Unknown


Extra-virgin olive oil for drizzling

½ pound new red potatoes with skin on, sliced

Freshly ground pepper

1 yellow bell pepper, sliced

1 small onion sliced

1 large garlic clove minced

1 teaspoon thyme leaves

½ pound plum tomatoes, sliced

2 small zucchini, sliced on the diagonal


Preheat oven to 350 degrees. Coat a 9 inch baking dish with Pam spray. Spread the potatoes in the dish in an even layer; drizzle with oil and season with pepper. In a bowl, combine the bell pepper, onion, garlic, and thyme. Season with pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini. Drizzle with oil and season with pepper. Cover with the remaining bell pepper mixture.

Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425 degrees. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm.