Summer Veggie Italian Casserole
"A very easy, light weeknight casserole to use up some garden produce and enjoy familiar Italian flavors. Add some crusty bread and dinner's done!"
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 yellow onion, sliced
- 1 medium eggplant, halved and sliced
- 1 medium zucchini, halved and sliced
- 1 large tomatoes, seeded and diced
- 1 (15 ounce) can cannellini beans
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1⁄2 cup basil leaves, torn
- salt
- pepper
- 1 cup tomato sauce
- 1 cup mozzarella cheese, grated
directions
- Preheat your oven to 400 degrees.
- In a large bowl, toss together the chopped veggies (onion through garlic in the ingredient list, including the beans) with the olive oil and basil leaves. Season to taste with salt and pepper and toss thoroughly again.
- Pour seasoned veggies into a prepared casserole dish. I use a square glass baking dish. Top with the tomato sauce, spreading in a thin layer to cover. Sprinkle with the cheese and cover with foil. Bake for 20-25 minutes, then remove the foil and bake until cheese reaches desired doneness (I like mine just a bit golden brown, others will like it without cooking further).
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RECIPE SUBMITTED BY
<p>I'm an academic who enjoys spending time at libraries and archives, but also looks forward to relaxing and experimenting in the kitchen. I love vegetables, keep mostly vegetarian, and believe fervently in the delicious powers of garlic.</p>
