Wednesday, August 18, 2010

Roasted Vegetable Casserole

I got this one from my Mom.  I used it last night with some of the free zucchini I received from our neighbors across the street.  They are inundated with squash at the moment, and I am a happy neighbor to take it.  I have been freezing shredded squash in 2 cup portions to use throughout the winter to make breads, brownies, cookies and such.  I hope they give me more!!  :-)

My only issue with this was that I used way too much squash in it so the flavors were not as robust as they should have been.  Also i used both zucchini and yellow squash which worked out just fine, I just had too much like I said already.

I took a few photographs of this dish, but I think I like this one the best with the steam blurring the picture a  bit, kinda artsy.

¼ cup olive oil
4-5 medium ret potatoes, unpeeled and cut into ½" cubes
3 medium zucchini, cut in 1½" chunks
1 large onion, thinly sliced
4-5 medium tomatoes diced
½ tsp salt
¼ tsp freshly ground black pepper
½ cup chopped fresh basil
2 tsp chopped fresh oregano
⅔ cup plus 2 Tbs freshly grated Parmesan or Asiago cheese
⅓ cup water
2 tsp white wine vinegar

Preheat oven to 425˚F.  Oil a 9 x 13" baking dish with 1 Tbs oil.

Combine potatoes, zucchini, onion, and tomatoes in baking dish.  Sprinkle with salt and pepper.  Add herbs and ⅔ cup cheese, tossing until well-mixed.

Combine water and vinegar.  Drizzle over potato mixture.  Spread vegetables out evenly in baking pan, then sprinkle with remaining 3 Tbs of olive oil.  Bake on upper rack of oven until potatoes are tender, turning occasionally, for about 50 minutes.  Add more salt and pepper to taste.  Sprinkle with the remaining 2 Tbs cheese and bake 10 minutes more.  Serve immediately.

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