Thursday, May 29, 2014

Vegetable Casserole with Fresh Herbs, Lemons, and Cured Black Olives
Vegetable Casserole with Fresh Herbs, Lemons and Cured Black Olives

Potato, Zucchini, Yellow Squash, Tomato
Lemon, Onion, Garlic, Parmesan, Cured Black Olives
Thyme, Oregano, Basil

The mandoline seems to be my go-to kitchen tool of choice these days. Thinly sliced vegetables and lemons are drizzled with olive oil and layered with fresh herbs, then baked for 40 minutes. Dry-cured black olives, Parmesan, and basil finish the dish. The result is a light fresh perfect-for-summer casserole that can be enjoyed warm or at room-temperature, easily wrapped up and whisked off to a picnic or the beach (or both).

le pique-nique

Summer Vegetable Casserole Recipe

Vegetable Casserole with Fresh Herbs, Lemons, and Cured Black Olives

Grease a casserole dish with olive oil. Place a layer of over-lapping thinly sliced potatoes in the casserole dish. Lightly drizzle with olive oil. Season with Kosher salt and fresh ground pepper. Sprinkle with fresh thyme and oregano. Repeat with a layer of thinly sliced zucchini and yellow crook-necked squash.

Top the squash layer with thinly sliced lemons (seeds removed) and colorful sliced cocktail tomatoes. Bake uncovered in a 375° convection oven for 20 minutes.

Vegetable Casserole with Fresh Herbs, Lemons, and Cured Black Olives
Meanwhile toss thinly sliced onion with minced garlic, olive oil, salt, pepper, thyme and oregano. After the casserole has cooked for 20 minutes. Spread the onion mixture over the top of the casserole and bake for another 20 minutes, or until the potatoes are tender and the onions are browned and starting to crisp.

Colorful Vegetable Casserole with Fresh Herbs and Cured Black Olives

Right when the casserole comes out of the oven, dot the top with dry-cured black olives so that they warm up.

Vegetable Casserole with Fresh Herbs, Lemons, and Cured Black Olives

 Finish with shaved or crumbled Parmesan and plenty of fresh basil.

Vegan Version

Vegetable Casserole with Fresh Herbs, Lemons, and Cured Black Olives

A vegan version simply omits the cheese.

Summer Soiree

Summer Soiree is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite summer dishes. Be sure to check out the Pinterest Board with over 170,000 followers called Let’s Pull Up A Chair! And if this Vegetable Casserole got you in the mood for all things summer, you might enjoy taking a peek at other casserole recipes from some fabulous bloggers below…

Vegetable Casserole with Fresh Herbs, Lemons, and Cured Black Olives

Food Network

featuring

Summer Casseroles

Weelicious: Crock Pot Mexican Tortilla Lasagna
The Heritage Cook: Summer Vegetable Gratin (Gluten-Free)
Taste With The Eyes: Vegetable Casserole with Fresh Herbs and Cured Black Olives
Napa Farmhouse 1885: Summer Eggplant, Squash and Tomato Casserole
Red or Green: Spicy Cauliflower and Peppers Casserole
Domesticate Me: Caprese Quinoa Bake
Devour: 5 Picnic Potluck Ideas
Poet in the Pantry: Zucchini and Summer Squash Gratin
The Sensitive Epicure: Zucchini Souffle (Gluten-Free)
Cooking With Elise: Mexican-Style Lasagna
FN Dish: Dig Into Easy Summer Casseroles

5 comments • Filed in: Meatless

5 Responses to “Vegetable Casserole with Fresh Herbs, Lemons and Cured Black Olives”

  1. Jessie says:

    As always, the color match is so marvelous. I was wondering what kind of camera you’re using and I got an answer. ^^

  2. Norma says:

    Such a colorful summertime dish. A must try as the husband has threatened to become a vegetarian.

  3. Eha says:

    What a beautiful casserole so interestingly prepared in its two stages . . . Do not think it has anything to do with the seasons . . . I’ll enjoy it soonest . . . .

  4. Your photos are absolutely beautiful! What camera do you use? I’m in the market for a new one to use for food photography on my blog. I currently use a Canon Elf one shot, but it’s time for an upgrade. Lovely post and I can’t wait to try this recipe.

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