Author Notes
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
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Ingredients
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1 tablespoon
olive oil
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1 1/2
cups sweet onion, diced small
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2
teaspoons minced garlic (about 2 cloves)
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Butter to grease the casserole dish
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1
medium yellow squash
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1
medium zucchini
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2
medium red potatoes
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2
medium vine-ripe tomatoes
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Ground black pepper, to taste
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1 tablespoon
fresh chopped basil
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1 tablespoon
fresh chopped tarragon
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Olive oil to drizzle
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1/2 cup
shredded Parmesan cheese
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1/2 cup
shredded Monterrey Jack cheese
Directions
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First, chop and slice all the vegetables and herbs, then preheat the oven to 400 degrees.
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Meanwhile, heat a skillet to medium, add the olive oil, and saute the onions and garlic until softened, about five minutes.
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Grease a two-quart casserole dish (any shape) with butter and line the bottom with the softened onions and garlic.
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Layer the vegetable slices on edge around the contour of the dish, alternating the vegetables, then fill up the middle after that.
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Grind a bunch of black pepper over it, sprinkle the chopped basil and tarragon over it, then drizzle some olive oil over the rows.
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Place dish in the oven, covered, for about 30 to 40 minutes. Because of high altitude I did the 40 minutes.
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Remove from oven, uncover, and spread the two cheeses over top.
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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.
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Remove from oven, and let sit a few minutes before serving.
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