This is a great casserole to make while gardens are still yielding—substantial enough to serve as a vegetarian main course. We love recipes that command you to drizzle extra virgin olive oil straight from the bottle! Yes, I’m a profligate drizzler.
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
Directions
Step 1
Preheat the oven to 350°F. 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.
Step 2
Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425°F. 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.
Serves 4 — Recipe from Food and Wine, August 2010