This is one of my favorites for using up fresh summer vegetables that can be found in abundance (and on clearance!) both at the grocery store and the farmer's market. This is also a versatile recipe so feel free to substitute other veggies that you have on hand. I keep this recipe in our summer and even our fall menu rotation.
The Basic Idea
Layer the veggies and rice like a lasagna and then pour a tangy vinaigrette over it all and bake. The only drawback in the summer is heating up the oven for such a long time. To make the best of it, I wrap potatoes and sweet potatoes in foil so they can bake alongside the casserole and make for an easy lunch or dinner the next day!
- Summer squash, tomatoes, zucchini, bell pepper, carrots, celery, mushrooms and any other ripe summer produce you have on hand (Thinly slice the squash and tomatoes and keep them separate. Dice the bell pepper and other veggies and combine them in a bowl.)
- 2-3 cups rice (if you want to use brown rice, precook it for at least 25 minutes)
- Provolone, mozzarella, or muenster cheese (or a combination of cheeses)
- A simple vinaigrette (combine 1/3 cup olive oil, 2 T white wine vinegar, 2 T parsley, 3 t salt, 3/4 t pepper)
- In a baking dish place layers of sliced squash followed by a mixture of diced veggies.
- Sprinkle half the amount of rice over the veggies.
- Next layer the sliced tomatoes.
- Repeat the layering process again.
- Finish with a layer of tomatoes.
- Pour vinaigrette over all.
- Cover and bake for 1 hour and 25 minutes at 350.
- Remove cover, top with cheese and bake an additional 15 minutes.
So, when you have an abundance of ripe tomatoes and summer squash, throw this all together and enjoy a one dish wonder. It also freezes well so you could experience those summer veggies on a cold winter day. By the way, I adapted this recipe from In the Kitchen with Mary and Martha: One Dish Wonders (Mary & Martha), a great cookbook!