Changes: Garden Casserole

Revision as of 13:54, 8 April 2011

Description

Garden casserole — farm to table cooking

Perfect for those crisp fall nights- hearty fall veggies in a casserole with crunchy bread - keeps you toasty by the fire! Our garden is filled with these veggies and it is one of the easiest ways to utilize what we've got! Plus - this recipe is ridiculously simple!!

Ingredients

2 nice sized potatoes (yukon gold are best), peeled and thinly sliced
2 medium zucchini, sliced on the bias with seeds removed
2 shallots, chopped
couple handfuls of cherry tomatoes, halved
handful of fresh herbs, chopped (oregano, parsley or marjoram)
salt and pepper
extra virgin olive oil
good bread

Directions

Pour a little oil in a casserole dish (oven safe).
Make a layer of potatoes covering the base of the dish
Layer of zucchini
Salt and pepper
Drizzle of olive oil
Couple of tomatoes ( does not have to fill in completely)
Sprinkle of shallots
Salt and pepper
Drizzle of olive oil
Chopped herbs
Repeat these steps until the dish is filled ending with potatoes on the top and a final drizzle of olive oil
Bake in a 400°F oven until it is bubbling and a knife slips in easy and soft. Cooking time depends on size and height of your casserole dish - normally about an hour - hour and half.

Contributed by

La Travola Marche: Garden Casserole

@@ Line 8: / Line 8: @@
 * 2 [[shallot]]s, chopped
 * couple handfuls of [[cherry tomato]]es, halved
-* handful of fresh herbs, chopped ([[w:c:recipes:Oregano|oregano]], [[parsley]] or [[marjoram]])
+* handful of fresh herbs, chopped ([[w:c:recipes:Oregano|oregano]], [[w:c:recipes:Parsley|parsley]] or [[marjoram]])
 * [[w:c:recipes:Salt|salt]] and [[w:c:recipes:Pepper|pepper]]
 * extra virgin [[w:c:recipes:Olive oil|olive oil]]