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Summer Vegetable Bake - An incredible vegetarian recipe starring potatoes, zucchini, and tomatoes. We tossed them all together and then added a delicious medley of herbs for even more flavor. And lastly we slow baked it, to be sure the flavors were well blended.
Prep Time: 20 mins |
Ingredients to make Summer Vegetable Bake
1 1/2 lb Potatoes,peeled and sliced
1 1/2 lb Zucchini,scraped and sliced
3/4 lb Okra,trimmed
Vinegar
1 1 lb eggplant,sliced*
1 lb Fresh/canned tomatoes,sliced
1 bn Fresh parsley,chopped
1 bn Fresh dill,chopped
Salt & freshly ground pepper
1/2 c Olive oil
5 Scallions,chopped
3 Garlic cloves,minced
Toast or bread crumbs
*Soak okra in vinegar to remove slime, then rinse well. Eggplant may be salted and rinsed before slicing if desired.
Directions to make Summer Vegetable Bake
Step 1:In a large bowl, place all the vegetables, reserving half the tomatoes. Season with the parsley, dill, salt, and pepper, and mix thoroughly. Layer the vegetables in a large casserole, alternating vegetables as much as possible.
Step 2:Meanwhile, heat the oil in a small pan and saute the scallions and garlic, stirring. Chop the remaining tomatoes and add them to the scallions, stirring. Simmer for 10 minutes, then spoon over the vegetables.
Step 3:. Dust the top with the crumbs and bake in a 350 degree oven for 1 hour. Serve warm or cold.
Image Source: BitchBuzz
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Email This Recipe
Print This Recipe
Read 1 review of this recipe
<< Previous Recipe
Buttery Peas and Zucchini
Buttery Peas and Zucchini
Next Recipe >>
Almond Coated Baby Potatoes
Almond Coated Baby Potatoes
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Check out what others are saying about this post...[...] Vegetable Casserole - This super simple, vegetable casserole is not only sensational, it bakes up in only 20 Minutes! Very convenient as it uses canned [...]