Roasted Vegetable Casserole




  • Extra-virgin olive oil, for drizzling
  • 3 Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • Salt
  • ground pepper
  • 1 small onion, thinly sliced
  • 3lgarlic clove, minced
  • 1 teaspoon thyme leaves
  • 3 tomatoes, sliced 1/4 inch thick
  • 2 small zucchini (1/2 pound), sliced 1/4 inch thick
  • 1 small yellow squash
  • freshly grated Parmigiano-Reggiano cheese



  1. 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. Arrange onion and garlic  over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Sprinkle with the cheese.
  2. Cover the casserole with foil and bake for 40-50 minutes (fork tender).
  3. Increase the oven temperature to 425°. Uncover the casserole and bake for about 10-20 minutes longer, until the vegetables are tender and golden brown.
  4. Let stand for 10 minutes. Serve warm.

Serve as a side dish or main course and a small garden salad.



One thought on Roasted Summer Veggie Casserole

  1. Carolyn PacellaCarolyn Pacella

    Tonight supper, chicken cutlets and ROASTED ZUCCHINI CASSEROLE. Yum! YUM!


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