Description[]
farm to table cooking
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 and it is one of the easiest ways to utilize what we've got! Plus - this recipe is ridiculously simple!!
Ingredients[]
- 2 nice sized potatoes (yukon gold are best), peeled and 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 and pepper
- extra virgin olive oil
- good bread
Directions[]
- 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 and pepper
- Drizzle of olive oil
- Couple of tomatoes ( does not have to fill in completely)
- Sprinkle of shallots
- Salt and pepper
- Drizzle of olive oil
- Chopped herbs
- Repeat these steps until the dish is filled ending with potatoes on the top and a final drizzle of olive oil
- Bake in a 400°F oven until it is bubbling and a knife slips in easy and soft. Cooking time depends on size and height of your casserole dish - normally about an hour - hour and half.
Contributed by[]
La Travola Marche: Garden Casserole