No Tofu Cookbook-Late Summer Casserole

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* Exported from MasterCook II *

 

Late Summer Garden Casserole

 

Recipe By : Susan Sassaman Claessens

Serving Size : 4 Preparation Time :0:00

Categories : Casserole Eggplant

Zucchini

 

Amount Measure Ingredient -- Preparation Method

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2 Medium Zucchini

1 Medium Eggplant

1 Large Red Bell Pepper

2 Large Onions

12 -16 Basil Leaves

1 Tsp Fresh Thyme Leaves -- or 1/4 tsp dried

2 Tbs Olive Oil

2 Garlic Cloves -- minced

1 Shallot -- minced

1/4 Cup Tomato Juice

1/4 Tsp Salt

Dash Freshly Ground Black Pepper

1 Cup 4 Oz Shredded Mozzarella Cheese

2 Tbs Freshly Grated Parmesan Or Asiago Cheese

2 Tbs Minced Fresh Parsley

 

Preheat oven to 375 degrees. Lightly oil a 13 X 9 inch non-stick

casserole dish.

Remove stem and blossom ends of zucchini and cut crosswise into 1/4 inch

thick slices. Trim and peel eggplant and cut crosswise into 1/2 inch thick

slices. Remove core and seeds from bell pepper and cut into 1/4 inch thick

rings. Peel onions and cut into thin slices. Layer the vegetables in

prepared casserole dish, alternating with basil and thyme.

Heat oil in a small pan over medium-low heat. Add the minced garlic and

shallot and cook, stirring constantly, 1 minute, or until shallot and

garlic begin to soften. Stir the tomato juice, salt and pepper into the

pan. Spoon tomato juice mixture over the vegetables in the casserole dish.

 

Bake the casserole 35-40 minutes, or until the vegetables are

firm-tender. Combine cheeses with parsley and sprinkle over the casserole.

Bake 10-15 minutes, or until the cheeses are melted and the vegetables are

tender.

 

 

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NOTES : Serve with rice and a tomato salad.