Farmer's Market Casserole
"Another wonderful recipe from my favorite award-winning cookbook and a great way to create a colorful and tasty concoction while using up some of your fresh garden vegetables. Nice vegetarian main meal for two or side dish for four. Be sure to use a shallow casserole so vegetables are tender in allotted time. Note that this may be prepared a couple of hours ahead, up to last cooking interval, if left at room temperature. (This recipe comes from a cookbook of the UP area of Michigan, which could be construed as Canada, so I'm submitting this for Zaar World Tour Canadian recipes.)"
photo by WiGal
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 large potatoes, scrubbed and thinly sliced
- 1 large onion, thinly sliced
- 1-2 medium zucchini, cut into small chunks
- 4 tomatoes, cut into small chunks
- 2 carrots, thinly sliced
- thyme
- marjoram, to taste
- salt and pepper, to taste
- 177.44 ml dry white wine
- 14.79-29.58 ml butter
- 236.59 ml soft bread cubes, small
- 473.18 ml low-fat sharp cheddar cheese, grated
directions
- Preheat oven to 375 degrees.
- In ungreased, shallow 8x11 inch casserole, layer vegetables in order given, seasoning each layer with thyme, marjoram, salt and pepper, to taste.
- Pour wine overall, cover (with aluminum foil if cover otherwise unavailable) and bake 1 hour.
- Meanwhile melt butter in small skillet, then stir in bread cubes until butter is absorbed. Sprinkle cheese, then buttered bread cubes over casserole. Bake, uncovered, another 15-20 minutes.
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Reviews
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I was disappointed in the lack of flavor. Between the wine and the seasonings I expect it to 'pop' not 'flop'. If I do it again I'll use only 1/2 c. of vegetable broth (there was a lot of liquid in the bottom), and my husband suggested using cilantro instead of the thyme and marjoram. Also, my husband felt that the bread detracted from the overall taste. Sorry I didn't like it - I really wanted to. -
great! -
I have made this recipe about 6 times now and it always comes out great! One time I was out of thyme and used only Marjoram and it was still good. I have used many different white wines, doubled the bread crumbs, and have used either swiss and/or cheddar cheese and it is always wonderful. Next time I am going to try Feta cheese and see how it comes out! Thanks for sharing! -
Delicious, easy, and aromatic-besides healthy. This is the kind of recipe where you can be creative. I had some leftover homemade Italian croutons so crushed them up to add with the cheese during the last 15 minutes of cooking. You could put in chopped broccoli or cauliflower also. I love oven meals so thank you Kumquat the Cat's friend for sharing. Made for Diabetes Awareness. -
I loved this casserole! I used asparagus in addition to the other veggies. I did not do a bread crumb topping to save some calories, and plus I really did not want to mask the wonderful taste the veggies/wine combo with bread! Great recipe!
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Tweaks
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I was disappointed in the lack of flavor. Between the wine and the seasonings I expect it to 'pop' not 'flop'. If I do it again I'll use only 1/2 c. of vegetable broth (there was a lot of liquid in the bottom), and my husband suggested using cilantro instead of the thyme and marjoram. Also, my husband felt that the bread detracted from the overall taste. Sorry I didn't like it - I really wanted to.
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Great casserole. I used stock instead of white wine, as the bottle I was sure I had in the fridge had miraculously disappeared. LOL! The only other thing I changed was to use sage instead of majoram, as I didn't have any on hand. I served it over rice, but I think it would be just as good on it's own with just some crusty bread. Thanks for sharing.
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This was just delicious! The seasonings and wine give the vegetables a wonderful flavor and it smells great while cooking. I used some whole wheat bread crumbs instead of the bread cubes and it turned out wonderfully. Thanks for a great recipe!
RECIPE SUBMITTED BY
Kumquat the Cats fr
New York City, 72
<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a vegan (almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update: We went to Italy this Spring. We had lots of pizza and pasta. The pizza is so much better in Italy, particularly the crust. The Amalfi coast was absolutely beautiful. Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well. Also, please allow me to say that my BF and I recently bought a condominium in NYC.:) Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation & Awards:</p>
