Dinner: Summer-Vegetable Casserole

In-season summer vegetables taste even better layered and baked with cheese.

Ingredients

extra-virgin olive oil
1/2 lb. Yukon gold potatoes
salt
Freshly ground pepper
1 yellow bell pepper
1 small onion
1 clove garlic
1 tsp. thyme leaves
1/2 lb. plum tomatoes
2 small zucchini
3 tbsp. Freshly grated Parmigiano-Reggiano cheese

Instructions

Preheat the oven to 350 degrees F. Coat a 9-inch baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine the bell pepper, onion, garlic, and thyme and season with salt and pepper. Arrange two-thirds 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.
Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425 degrees F. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm.

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