Summer/Anytime Vegetable Casserole

A Piece of Cake

By Pat O’Keefe

I call this recipe, my summer vegetable casserole mainly because I like to use the fresh herbs I grow in the summertime.  The ingredients are available all year round and with fresh herbs available at the markets there is no reason to wait until summer to test this out. This recipe is also a perfect example of who and when I tell people, “I just use little of this and a little of that!”

The recipe involves taking sliced sweet onions, caramelizing them to release their sweetness in butter and olive oil until they are a rich golden brown.  Line a low casserole dish with the cooked onions and top them with broiled or grilled sliced eggplant and zucchini alternating with fresh slices of tomatoes.  Topping with grated mozzarella or parmesan, a little olive oil and baking until bubbly.  You can increase or decrease the size of the casserole depending on your needs. It can be made in any configuration also depending on you baking dish and needs.

Summer Vegetable Casserole

3-4 large sweet onions

2-3 firm eggplants, sliced about 3/8 inch thick

3-4 firm zucchini, sliced 3/8 inch thick

3-4 firm tomatoes, sliced

Salt and pepper to taste

Fresh herbs—combination of any of the following, thyme, rosemary, parsley, chives or basil

Grated cheese and/or flavored breadcrumbs

The most important step to me is caramelizing the sweet onions in a combination of butter and olive oil. While I am doing that which will take a good 20 minutes, I broil the slices of eggplant and zucchini that have been lightly brushed with olive oil.  I find the olive oil spray to be great at this task.  Broil them until lightly browned.  Before I put the onions in the casserole dish I mix in plenty of fresh chopped herbs, mostly thyme and parsley, my favorites here. Now top the onions with decorate circles of the eggplant, zucchini and fresh tomatoes slices.  Top with grated cheese of your choice, a light dusting of breadcrumbs and an additional herbs and a little drizzle of olive oil.  Bake in a preheated oven 350º until bubbly, about 20 -25 minutes depending on the size of your casserole.

I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site has an extensive collection of recipes with more added frequently.  Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!