For me a great meal is all about the side dishes. A nice piece of meat is great, but how good are the potatoes on the side? I’ve constantly got my eye out for good side dish recipes, and this one from the August issue of Food & Wine struck me as the perfect summer side dish. It’s packed with my favourite summer veggies; zucchini, tomatoes, peppers. And as a base, new potatoes!
I also got the chance to use some of the herbs I’ve got growing on the balcony. Everything has been going great, except for the parsley (weird, eh?). The recipe only called for thyme but I threw some oregano in as well, just for fun.
Summer Vegetable Casserole
- New potatoes, sliced a 1/4 inch thick
- Plum tomatoes, sliced
- Yellow peppers, sliced thinly
- Red onion, sliced
- Fresh thyme and oregano
- Olive oil
- Salt and pepper
- Parmesan, grated
- Toss all the ingredients together except for the parmesan.
- In a baking dish, layer the vegetables in the following order; potatoes, mushrooms, 2/3 of the onion and green peppers, tomatoes, zucchini, and finally the remaining onion and peppers.
- Top with grated parmesan.
- Bake covered in foil at 350 for 40 minutes. Increase the temperature to 400, remove the foil and bake for another 25 minutes.
This was pretty tasty. The recipe is simple enough to let the flavours of the fresh summer vegetables shine through. Next time I make this I think I’ll add some goat cheese to the mix, or maybe a layer of ricotta and spinach, just to make it a little more substantial.
I’ll be sending this post to Cream Puffs in Venice for Magazine Monday. For those of you who don’t know, Magazine Monday is a chance to get through all those magazine recipes we all have earmarked to make and then share your creations. Head over to her site to check out what everyone else is up to!