End-of-Season Vegetable Casserole
Warm up with this flavorful end-of-season vegetable casserole, drizzled with extra virgin olive oil and packed with potatoes, bell peppers, and zucchini. Perfect vegetarian main course!
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Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Aluminum foil
- Spoon
- Serving platter
Ingredients
- Extra virgin olive oil, for drizzling
- 1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- Coarse salt (kosher or sea) and freshly ground black pepper
- 1 yellow bell pepper, trimmed, seeded, and thinly sliced
- 1 small onion, peeled and thinly sliced
- 1 large garlic clove, peeled and minced
- 1 teaspoon thyme leaves
- 1/2 pound plum tomatoes, sliced 1/4 inch thick
- 2 small zucchini (1/2 pound), sliced on a diagonal, 1/4 inch thick
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
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