Author Notes
This is the perfect end of summer dish and a great way to use whatever garden or farmers' market veggies you have lying around (for me, that's squash and more squash). Potatoes can be swapped for sweet potatoes, squash can be subbed for zucchini, white beans can be replaced by chickpeas. Fresh herbs, however, are critical to making this dish pop. —i
Ingredients
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2
medium yellow summer squash or zucchini, sliced (roughly 4 cups)
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1/2 pound
yellow potatoes, sliced thinly (peel if you wish)
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3 cups
sourdough or other crusty bread ripped into pieces
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1 pint
cherry tomatoes
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3 tablespoons
fresh chopped rosemary (or to taste)
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1 tablespoon
fresh chopped thyme (or to taste)
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1 tablespoon
fresh chopped basil (or to taste)
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3/4 cup
vegetable stock
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1
can white beans, rinsed and drained
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generous sprinkle of salt and pepper (to taste)
Directions
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1. Preheat oven to 350*. Combine all of the veggies, herbs, beans, bread chunks, and vegetable stock in an oven-proof casserole dish or pan. Stir it around and season with salt and pepper. The mixture should be moist but not have too much extra liquid (if it’s still very dry, add another 1/4 cup stock or water).
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Cover with a lid or aluminum foil and bake at 350 for about 45 minutes to an hour, until the potatoes are tender. Serve hot!
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