Monday, August 10, 2015

Summer Vegetable Casserole

Summer has arrived, and it's time to work with your farmers market purchases or your excess garden vegetables! No rules on this one, it's so easy- throw anything you have together- begin with sautéed onions and garlic- then carry on with goodies such as squash or eggplant and potatoes (thinly sliced) with some cheese, herbs and olive oil and slow roast it all... around 400 degrees for about 45 minutes to an hour. Divine. I had a CSA delivery so I did a Japanese eggplant, shallots, garlic, fingerling potatoes, and tomatoes. Finely slice everything, add some fresh herbs on hand ( I used basil and thyme) and grate up a nice intense cheese such as Gruyere or Sharp Cheddar. Bake it at around 425 and watch it go. If it looks like it's going to burn on top, cover it up and lower the heat slightly- things get nice and juicy and sweet. Along with the melted cheese on top, it's a treat. Once you pull it out of the oven top with some fresh herbs and olive oil at the very end- you will love it. Serve and enjoy.

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