Winooski River Summer Vegetable Melange

Mille® 's Note:

This delectable dish can be served as a vegetable or a main vegetarian course.

• Total Time: 1 hrs 40 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

• 3 small zucchini , cut into ¼ inch slices
• 3 small summer squash , cut into ¼ inch slices
• 3 small onions , cut into 1/8 inch slices
• 3 medium very ripe tomatoes , cut into 1/8 inch slices
• ½ lb vermont extra-sharp cheddar cheese , grated
• 3 tablespoons olive oil
• 1 tablespoon finely chopped fresh basil
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• salt and pepper , to taste

Directions:

1. Mix herbs together.
2. Coat the bottom and sides of a large Dutch oven or casserole with 1½ tablespoons olive oil; layer each zucchini, summer squash, tomato and onion in that order; top with 1 tablespoon herbs, salt and pepper and ½ tablespoon olive oil; then add 1/3 of the grated cheddar.
3. Repeat with a second and third layer.
4. Put cover on casserole and bake at 350°F for 1 hour and 15 minutes.
5. Check onions and squash for doneness.
6. Serve immediately!

Reviews

[Elmotoo]

This was delicious but deceiving in prep-land. Please be sure to use a BIG dish! I only got 2 layers into a 2qt dish. i didn't have fresh herbs on hand & it was delicious so I imagine it would be over the top with farmstand summer veggies & fresh herbs! this would be really good to double for a crowd. It's going into my 'camp food' cb for that reason! Made for Pool Party Tag 5/10.