Farmer's Market Casserole |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Another wonderful recipe from my favorite award-winning cookbook and a great way to create a colorful and tasty concoction while using up some of your fresh garden vegetables. Nice vegetarian main meal for two or side dish for four. Be sure to use a shallow casserole so vegetables are tender in allotted time. Note that this may be prepared a couple of hours ahead, up to last cooking interval, if left at room temperature. (This recipe comes from a cookbook of the UP area of Michigan, which could be construed as Canada, so I'm submitting this for Zaar World Tour Canadian recipes.) Ingredients:
2 large potatoes, scrubbed and thinly sliced |
1 large onion, thinly sliced |
1 -2 medium zucchini, cut into small chunks |
4 tomatoes, cut into small chunks |
2 carrots, thinly sliced |
thyme |
marjoram, to taste |
salt and pepper, to taste |
3/4 cup dry white wine |
1 -2 tablespoon butter |
1 cup soft bread cubes, small |
2 cups low-fat sharp cheddar cheese, grated |
Directions:
1. Preheat oven to 375 degrees.
2. In ungreased, shallow 8x11 inch casserole, layer vegetables in order given, seasoning each layer with thyme, marjoram, salt and pepper, to taste.
3. Pour wine overall, cover (with aluminum foil if cover otherwise unavailable) and bake 1 hour.
4. Meanwhile melt butter in small skillet, then stir in bread cubes until butter is absorbed. Sprinkle cheese, then buttered bread cubes over casserole. Bake, uncovered, another 15-20 minutes.
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