Okie doke...so hopefully, here we can share recipes that we all have and love, and that will make everyone happy (both us and the hubsters)!! And it'll be a nice place to always keep in contact :)
Lets start with a VEGETARIAN one I just found in a magazine that I'm going to try this week sometime (I'll let you know how it turns out). I'm not normally too into casseroles but it looked good!!!
Summer-Vegetable Casserole
Need:
Extra-vergin olive oil, for drizzling
1/2 pound potatoes, peeled and sliced 1/4 inch thick
Salt and pepper
1 yellow bell pepper, thinly sliced
1 small onion, thinly sliced
1 large garlic clove, minced
1 teaspoon thyme leaves
1/2 pound plum tomatoes, sliced 1/4 inch thick
2 small zucchini (1/2 pound), sliced on the diagonal 1/4 inch thick
3 teaspoons freshly grated Parmigiano-Reggiano cheese
1. Preheat oven to 350 degrees. Coat 9-inch baking dish with olive oil. Spread potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange 2/3 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 degrees. Uncover the casserole and bake for about 20 minutes longer, until the veggies are tender and glazed on top. Let stand for 10 minutes before serving.
