Garden Casserole

Here's another roasted veggie recipe option.  Thanks, Robin, for forwarding.  Although the summer squash is now done, I would think you could substitute another veggie (winter squash or daikon radish or even potatoes).

Garden casserole
Prep: 15 min
Cooking: 45 min
Serves 4
Calories per serving: 205

2 zucchini (~1/2 lb)
1 small eggplant (~ 1/2 lb), unpeeled
1 medium yellow onion, peeled
2 large, very rice tomatoes
1 medium green pepper, cored and seeded
1 t dried basil
1 t dried thyme
2 cloves garlic, peeled and minced
2 t salt
1/4 t black pepper
1/4 C chopped parsley
5 T vegetable oil

1. Preheat the oven to 400 F.  Slice the zucchini, eggplant, onion, tomatoes, and green pepper as thin as you can.  In a dish, combine the basil, thyme, garlic, salt, black pepper, and parsley.
2. Grease the bottom of a 2 quart casserole dish with 2 T of the oil.  Layer the zucchini, then the eggplant, onions, tomatoes, and green pepper in the casserole, sprinkling each layer with the herb and garlic mixture.  Sprinkle the remaining oil over the top and bake, covered, for 45 min, or until the vegetables are tender.  [Note from Lynn: We tend to use extra zucchini and eggplant.  The official recipe says 35 minutes of baking, but it's always taken us 45 minutes.  We top with shredded white cheddar.]