Tuesday, August 10, 2010
EASY HARVEST CASSEROLE
Sliced summer squash
Olive oil or italian salad dressing
Grated parmesan cheese
I began with a layer of squash, then scattered some eggplant slices around, sprinkled some parmesan cheese and drizzled some oil. Then I sliced tomatoes and placed them here and there. More squash and eggplant, cheese and oil and then topped with chopped basil. I bake it at 350 degrees for at least an hour and sometimes an hour and a half. I like the vegetables to be pretty reduced in moisture so that the veggies have more of a sweet intense flavor. MMMMM You could also add sliced peppers, onions...mushrooms...etc. It's not like baking a cake, the ingredients do not have to be exact. This way you also get to use almost any veggies you have on hand. I forgot to add salt and pepper and I didn't miss it, however, feel free to experiment and add different herbs and spices. Almost forgot.... don't slice the vegetables too thick....maybe between a quarter and half of an inch.