Summer Vegetable Casserole Recipes
SUMMER VEGETABLE CASSEROLE
Healthy and tasty recipe with an Italian flare. From Huffington Post, which introduces it saying that , "The restaurant at Abruzzo's Sextantio hotel serves centuries-old recipes like this simple dish of layered summer vegetables." Could be either a main or side dish.
Provided by lecole54
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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. In a bowl, combine the bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese.
- Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425°. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm.
Nutrition Facts : Calories 112.9, Fat 1.6, SaturatedFat 0.8, Cholesterol 2.7, Sodium 78.3, Carbohydrate 21.7, Fiber 3.5, Sugar 5.2, Protein 4.9
SUMMER VEGETABLE CASSEROLE
This is a wonderful recipe for late summer when you have an abundance of ripe garden fresh veggies. It's a great main dish or side dish that even the picky kids around here love!
Provided by thepitclub
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium high heat.
- Add zucchini, yellow squash, green and red bell pepper, and onions; cook, stirring occasionally until just slightly softened.
- Meanwhile, in a bowl, whisk together eggs, cream, and flour.
- Arrange vegetables in the bottom of a large glass baking dish.
- Sprinkle with seasonings.
- Distribute cheese cubes evenly over the vegetables.
- Pour in the egg mixture.
- Spread bread crumbs and Parmesan cheese over the top.
- Bake in the preheated oven for about an hour, or until nicely browned.
Nutrition Facts : Calories 697.4, Fat 44.7, SaturatedFat 21.1, Cholesterol 270, Sodium 1658.2, Carbohydrate 47.8, Fiber 6.2, Sugar 12.4, Protein 28.8
ROASTED SUMMER VEGETABLE CASSEROLE
This super healthy one-pot boasts an impressive 5 of your 5 a day, with courgettes, aubergines, new potatoes, peppers and juicy tomatoes
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper, Vegetable
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and put the oil in a roasting tin. Tip in the garlic and all the fresh veg, then toss with your hands to coat in the oil. Season well and roast for 45 mins.
- Remove the garlic from the roasting tin and squeeze out the softened cloves all over the veg, stirring to evenly distribute. In a medium pan, simmer the chopped tomatoes until bubbling, season well and stir through the roasted veg in the tin. Scatter over the parsley and serve.
Nutrition Facts : Calories 474 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 18 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
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