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.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

•  olive oil, extra vigin, for drizzling
• 1⁄2 lb yukon gold potato, peeled and sliced 1/4 inch thick
•  salt, to taste
•  pepper, freshly ground, to taste
• 1  yellow bell pepper, thinly sliced
• 1  small onion, thinly sliced
• 1  large garlic clove, minced
• 1  teaspoon thyme leaves
• 1⁄2 lb plum tomato, sliced 1/4 inch thick
• 2  zucchini, small (1/2 pound)
• 3  tablespoons parmigiano-reggiano cheese, freshly grated

Directions

1. 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.
2. 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.