A beautiful, colourful casserole dish of layered summer vegetables lightly seasoned with herbs and cheese and baked to perfection! A simple and delicious way towards getting your five-a-day.
If you are lactose intolerant, are counting calories, or want a truly vegan dish just omit the cheese.
INGREDIENTS
1 tablespoon olive oil
1-1/2 cups diced yellow or sweet onion
1-1/2 teaspoons minced garlic
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium yellow potato, thinly sliced
3 medium Roma tomatoes, thinly sliced
1 cup shredded Italian cheese blend
Italian seasoning, to taste
Salt and pepper, to taste
INSTRUCTIONS
1. Preheat your oven to 400°F. Grease a 10-inch diameter casserole dish with a little olive oil or non-stick cooking spray.
2. Sauté onions and garlic in olive oil in a skillet.
3. Spread the onion and garlic mixture in the bottom of a casserole dish.
4. Evenly arrange the vegetable slices in the casserole dish, alternating vegetables. Sprinkle with salt, pepper, and Italian seasoning; to taste.
5. Cover with aluminum foil and bake for 30 minutes.
6. Remove aluminum foil. Sprinkle with Italian cheese blend. Return to oven and bake an additional 15 minutes (uncovered), or until golden brown and bubbly.
