End Of Summer Vegetable Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

END OF SUMMER VEGETABLE GRATIN



End of Summer Vegetable Gratin image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

1 cup thinly sliced shallots
1 tablespoon minced garlic
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon plus 2 teaspoons chopped fresh thyme leaves
1 large eggplant, sliced into 1/4-inch rounds
1 large yellow squash, sliced into 1/4-inch rounds
1 large zucchini, sliced into 1/4-inch rounds
Kosher salt and freshly ground black pepper
4 medium vine-ripe tomatoes, sliced into 1/4-inch rounds
1/2 cup shredded fontina
1/4 cup grated Parmesan
4 large leaves fresh basil, cut into chiffonade
1 French baguette or other crusty bread, for serving

Steps:

  • Place an oven rack in the upper third of the oven and preheat to 400 degrees F.
  • Combine the shallots, garlic, 2 tablespoons olive oil and 1 teaspoon thyme in a baking dish. Bake, stirring halfway through, until lightly caramelized, 15 to 20 minutes. Let cool.
  • Line 2 baking sheets with cooling racks. Divide the eggplant, yellow squash and zucchini between the 2 sheets. Season the vegetables with 1 1/2 teaspoons salt. Let stand 30 minutes.
  • Firmly press the vegetables with a kitchen towel to remove excess water. Lift the racks from the baking sheets and brush off any excess water and salt. Transfer the vegetables onto the sheet trays. Add the tomatoes to one of the sheet trays. Toss each type of vegetable with 1 tablespoon olive oil, 1 teaspoon thyme and salt and pepper to taste.
  • Make one stack of vegetables on a baking sheet. Start with 1 tomato slice, top it with 1 to 2 slices of zucchini, depending on the size, 1 to 2 slices of yellow squash, and then top with 1 slice of eggplant. (The zucchini and yellow squash slices should fill the same amount of space as the tomato and eggplant; if they are smaller slices, use two.) Place the stack on its side in the baking dish, on top of the caramelized shallots. Repeat making stacks and adding them into the baking dish in a spiral, working from the outside inward. If there are extra vegetables, add them to the center of the dish at the end. Sprinkle with the fontina and Parmesan. Bake until the vegetables are tender and the cheese is melted and golden brown, 35 minutes. Let cool 15 minutes.
  • Garnish with the basil and serve with crusty bread.

END OF SUMMER VEGETABLE BAKE



End of Summer Vegetable Bake image

Meet the Cook: When my husband worked as a deputy ag commissioner, he'd bring me bushels of vegetables from area farms. This pretty side dish is the result - it's easy to fix but impressive enough for company. We're busy retirees with five grown kids and a menagerie ranging from show dogs to miniature donkeys. -Judy Williams, Hayden, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

1 small head cauliflower, broken into small florets (about 5 cups)
1 medium bunch broccoli, cut into small florets (about 4 cups)
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon butter
2 medium tomatoes, chopped
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
4 large eggs
1/3 cup half-and-half cream
1-1/2 cups shredded Swiss cheese, divided
1/4 cup shredded Parmesan cheese

Steps:

  • Place the cauliflower and broccoli in a saucepan with a small amount of water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender. Drain and set aside. , In a large skillet, saute onion and garlic in butter until tender. Stir in tomatoes, seasonings, cauliflower and broccoli. Cook, uncovered, until heated through, about 4 minutes, stirring occasionally. Remove from the heat and set aside. , In a large bowl, beat eggs and cream; stir in 1 cup Swiss cheese, Parmesan cheese and the vegetable mixture. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with remaining Swiss cheese. , Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 131 calories, Fat 8g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 269mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

More about "end of summer vegetable casserole recipes"

SUMMER-VEGETABLE CASSEROLE RECIPE - DELISH
summer-vegetable-casserole-recipe-delish image
8/2/2010 Preheat the oven to 350 degrees F. 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.
From delish.com


45 NEW SUMMER CASSEROLES YOU HAVEN'T TRIED YET | TASTE …
45-new-summer-casseroles-you-havent-tried-yet-taste image
5/4/2020 This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these …
From tasteofhome.com


25 MAKE-AHEAD SUMMER CASSEROLES | TASTE OF HOME
25-make-ahead-summer-casseroles-taste-of-home image
7/30/2020 Shrimp & Crab Casserole. This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake …
From tasteofhome.com


SUMMER VEGETABLE CASSEROLE : TASTE OF SOUTHERN
summer-vegetable-casserole-taste-of-southern image
5/24/2017 Add the minced garlic, saute for about two minutes longer. Lightly oil the bottom and sides of a 8×8 inch casserole dish. Spread onion and garlic mixture evenly in bottom of dish. Slice all of the vegetables thinly, about ¼ inch.
From tasteofsouthern.com


13 SUMMER CASSEROLES THAT PROVE HOT DISHES AREN'T JUST …
13-summer-casseroles-that-prove-hot-dishes-arent-just image
6/25/2022 All of the enchilada flavors you crave, minus the rolling. This fiesta-ready ground beef -spiked summer casserole stars the season's freshest veggies, including onions, yellow peppers, and sweet corn. For a savory …
From bhg.com


20+ VEGGIE-PACKED CASSEROLE RECIPES FOR SUMMER
5/9/2021 23 Veggie-Packed Casseroles for Summer. Enjoy the vegetables of summer with these healthy casserole recipes. From zucchini to tomatoes to corn, these casseroles are …
From eatingwell.com
Author Alex Loh


END OF SUMMER VEGETABLE CASSEROLE RECIPE - ALLRECIPES.COM
4/27/2020 1/4 cup olive oil; 3 small zucchini, cut in half lengthwise then into 1/4-inch slices; 3 small yellow squash, cut in half lengthwise then into 1/4-inch slices
From mastercook.com


SUMMER VEGETABLE CASSEROLE - TODAY.COM
7/13/2015 1 tablespoon; olive oil ; 1 large; leek (white and light green parts only), cleaned and sliced into half-moons ; 1 large; shallot, minced ; 1/2 teaspoon; salt ; 1/2 cup; Greek yogurt …
From today.com


OUR BEST SUMMER CASSEROLES | MYRECIPES
8/11/2015 Chicken Enchilada Casserole Recipe. These enchiladas are a cinch to assemble and easy to freeze--just cover one of the pans with foil. If you plan to serve a crowd, bake in …
From myrecipes.com


END OF SUMMER VEGETABLE CASSEROLE RECIPE | ALLRECIPES
An impressive medley of end-of-the-summer vegetables, lightly browned with garlic, then baked with cream, eggs, and cheese, and topped with bread crumbs and Parmesan cheese.
From test.element.allrecipes.com


LABOR DAY CASSEROLE RECIPES TO CELEBRATE THE END OF …
6/27/2018 Two-Bean Tomato Bake. Parmesan cheese, basil and garlic spice up this mouthwatering medley of beans, mushrooms, onion and tomato. It's even more flavorful when …
From tasteofhome.com


END OF SUMMER VEGETABLE CASSEROLE | RECIPESTY
Ingredients. ¼ cup olive oil; 3 small zucchini, cut in half lengthwise then into 1/4-inch slices; 3 small yellow squash, cut in half lengthwise then into 1/4-inch slices
From recipesty.com


END OF SUMMER VEGETABLE CASSEROLE RECIPES
Steps: Place an oven rack in the upper third of the oven and preheat to 400 degrees F. Combine the shallots, garlic, 2 tablespoons olive oil and 1 teaspoon thyme in a baking dish.
From tfrecipes.com


Related Search