Sometimes it is difficult to reinvent the wheel with side dishes. Salads and plain vegetables get old after serving them over and over again. Every once in awhile, I snazz up the same old, same old to make something totally new and out of the ordinary. This vegetable casserole is one of those creations that took seemingly blah vegetables to the next level when combined together.
Ingredients
4 Tbsp. butter
1 large onion, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 large zucchini, sliced
2 -3 Roma tomatoes, sliced
3 Tbsp. garlic, minced
1 Tbsp. salt or to taste
1 1/2 tsp. pepper, or to taste
4 Tbsp. Italian parsley, chopped
4 or more slices of provolone cheese
Parmesan cheese
Instructions
Preheat the oven to 350 degrees. Meanwhile, melt some butter in a frying pan. Sauté the onions and bell peppers in the butter until soft and the onions have caramelized. Sprinkle with salt and pepper. Place the onions and peppers in the bottom of a greased small, deep casserole dish. (Sorry…I took my photo before I added the green pepper. My bad!)
Arrange the slices of tomato over the onions and peppers. Sprinkle with one tablespoon of minced garlic and sprinkle with salt and pepper.
Place the slices of zucchini over the tomatoes. Sprinkle with the remaining garlic and more salt and pepper.
Place the slices of provolone on top of the zucchini.
Cover with aluminum foil, so the cheese will not brown. Place in the oven and bake for 45 minutes.
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