Summer Vegetable Casserole Recipes

ROASTED SUMMER VEGETABLE CASSEROLE

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the oil in a roasting tin. Tip in the garlic and all the fresh veg, then toss with your hands to coat in the oil. Season well and roast for 45 mins.
• Remove the garlic from the roasting tin and squeeze out the softened cloves all over the veg, stirring to evenly distribute. In a medium pan, simmer the chopped tomatoes until bubbling, season well and stir through the roasted veg in the tin. Scatter over the parsley and serve.

SUMMER VEGETABLE CASSEROLE

Steps:

• Pre-heat oven to 350 degrees F (190 degrees C).
• Heat olive oil in a large skillet over medium high heat.
• Add zucchini, yellow squash, green and red bell pepper, and onions; cook, stirring occasionally until just slightly softened.
• Meanwhile, in a bowl, whisk together eggs, cream, and flour.
• Arrange vegetables in the bottom of a large glass baking dish.
• Sprinkle with seasonings.
• Distribute cheese cubes evenly over the vegetables.
• Pour in the egg mixture.
• Spread bread crumbs and Parmesan cheese over the top.
• Bake in the preheated oven for about an hour, or until nicely browned.

SUMMER VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 350°. Coat a 9-inch baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine the bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese.
• Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425°. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm.