Garden Casserole

Perfect for those crisp fall nights- hearty fall veggies in a casserole with crunchy bread - keeps you toasty by the fire! Our garden is filled with these veggies and it is one of the easiest ways to utilize what we've got! Plus - this recipe is ridiculously simple!!

Ingredients

 * 2 nice sized potatoes (Yukon gold are best), peeled and thinly sliced
 * 2 medium zucchini, sliced on the bias with seeds removed
 * 2 shallots, chopped
 * couple handfuls of cherry tomatoes, halved
 * handful of fresh herbs, chopped (oregano, parsley or marjoram)
 * salt and pepper
 * extra virgin olive oil
 * good bread

Directions

 * 1) Pour a little oil in a casserole dish (oven safe).
 * 2) Make a layer of potatoes covering the base of the dish
 * 3) Layer of zucchini
 * 4) Salt and pepper
 * 5) Drizzle of olive oil
 * 6) Couple of tomatoes ( does not have to fill in completely)
 * 7) Sprinkle of shallots
 * 8) Salt and pepper
 * 9) Drizzle of olive oil
 * 10) Chopped herbs
 * 11) Repeat these steps until the dish is filled ending with potatoes on the top and a final drizzle of olive oil
 * 12) Bake in a 400°F oven until it is bubbling and a knife slips in easy and soft. Cooking time depends on size and height of your casserole dish - normally about an hour - hour and half.

Contributed by
La Travola Marche: Garden Casserole