Our garden has started giving us vegetables! I feel like a mother feels when she gets the first smile out of her freshly born baby: you take care of this thing so much and finally you get something back! I incorporated some of our garden vegetables into this healthy summer veggie casserole. The cheese on top is optional and you are welcome to skip it or use my vegan cheese , if you so wish.
We ate this casserole yesterday with some organic corn and some blueberry salsa . The meal was festive, colorful and alive: just like summer.
Summer Veggie Casserole
gluten-free, vegan, soy-free, corn-free
( Serves 6-8)
1 medium onion, chopped
2 large tomatoes, chopped
3 garlic cloves, diced
Handful of fresh basil leaves, diced
4-6 small zucchinis, sliced
3 bell peppers, chopped
Sea salt, cayenne pepper
optional: 3/4 cup Swiss or cheddar or vegan cheese, grated
Preheat the oven to 375*F.
In a medium sauce pan, saute the onion in 4 tbsp. of olive oil until translucent, for about 3 minutes. Add tomatoes and saute until soft, for about 5 more minutes. Mix in garlic and basil. Set aside.
In a separate medium sauce pan, saute the bell peppers in 6 tbsp. of olive oil until soft, but not mushy, for about 4-5 minutes.
Lightly oil a large casserole dish. Arrange zucchini slices on the bottom of it, so that the bottom is covered. Generously cover the zucchini slices with half of the tomato sauce. Sprinkle with salt and pepper. Put half of the pepper mixture on top. Put more zucchini slices on top of the peppers. Sprinkle with salt and pepper. Cover with the rest of the tomato sauce. Put the peppers on top of the tomato sauce. Sprinkle with salt and pepper. Sprinkle with grated cheese ( if using) and bake for 20 minutes or until the cheese is starting to turn lightly brown.