This was so darned good that I plan on putting this in my rotation as much as possible. I have to thank my foodie blog friend Richard over at REMCooks for this idea. He got it from another friend and mixed it up a bit by adding some of his homemade hot sauce. I decided to leave that out but threw on some fresh chopped herbs from my herb garden instead. This is a light, fresh, mouthful of summer in every bite.
Adapted from Vegetable Tian at REMCooks.com —anotherfoodieblogger
4 to 6
cups sweet onion, diced small
teaspoons minced garlic (about 2 cloves)
Butter to grease the casserole dish
medium yellow squash
medium red potatoes
medium vine-ripe tomatoes
Ground black pepper, to taste
fresh chopped basil
fresh chopped tarragon
Olive oil to drizzle
shredded Parmesan cheese
shredded Monterrey Jack cheese
In This Recipe
First, chop and slice all the vegetables and herbs, then preheat the oven to 400 degrees.
Meanwhile, heat a skillet to medium, add the olive oil, and saute the onions and garlic until softened, about five minutes.
Grease a two-quart casserole dish (any shape) with butter and line the bottom with the softened onions and garlic.
Layer the vegetable slices on edge around the contour of the dish, alternating the vegetables, then fill up the middle after that.
Grind a bunch of black pepper over it, sprinkle the chopped basil and tarragon over it, then drizzle some olive oil over the rows.
Place dish in the oven, covered, for about 30 to 40 minutes. Because of high altitude I did the 40 minutes.
Remove from oven, uncover, and spread the two cheeses over top.
Return to oven, uncovered for 15 minutes. In the last few minutes I bumped the oven to broil to crispy up some of the cheese.
Remove from oven, and let sit a few minutes before serving.