Harvest casserole
ingredients
6 tablespoons olive oil
8 cups zucchini, sliced paper thin
8 cups yellow squash, sliced paper thin
2 red onions, sliced paper thin
8 potatoes, peeled and sliced paper thin
8 tomatoes, sliced
3 tablespoons minced garlic
4 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
3 teaspoons sea salt
1 teaspoon black pepper
Additional olive oil if needed (1 to 2 tablespoons)
preparation
1. Oil a 12x20-inch, 2-inch deep pan with olive oil.
2. Combine in a bowl the garlic, thyme, parsley, salt, and pepper.
3. In the baking pan, arrange the vegetables in a tight, overlapping layer in the following order: zucchini, yellow squash, red onion, potato, and tomato. Repeat layers.
4. After assembling, sprinkle with herb mixture and drizzle with olive oil. Bake in a convection oven at 300°F until vegetables are tender, about 1 hour and 30 minutes. Cut into 3 x 6 pieces.
Recipe will yield 18 servings.
