Aug 3, 2012

Baked Vegetable Casserole

Summertime is for taking it easy and cooking simple meals.  This is one of my favorite recipes. I have been cooking this for years and thought that I would share it with you.  Serve this with meat, fish, or chicken.  I served this with baked Swai, which is a very mild flavored fish.  The key to this recipe is placing the potatoes on the bottom of the casserole dish so that they will get done as quickly as the zucchini and the tomato, otherwise the tomatoes will be mushy.


2 zucchini, sliced about 1/2 inch thick
3-4 roma tomatoes, cut into quarters
2 large potatoes, sliced in 1/4 inch slices ( I used red skin potatoes)
2 tsp garlic cloves, minced
1/4 cup olive oil
salt/pepper to taste
1 1/2 tbs basil, chopped or 1/2 tsp dried
a pinch  or two of oregano

Prehead the oven to 400 degrees. Toss together all of the ingredients in a large mixing bowl. Place in a lightly oil casserole dish.  Make sure that the potatoes are on the bottom. They will cook quicker on the bottom of the dish. Bake for 35 minutes or until the potatoes are soft.  Serve warm.  Enjoy!