Garden Casserole

Description
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 & 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 & 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 & 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 & pepper
 * 5) drizzle of olive oil
 * 6) couple of tomatoes ( does not have to fill in completly)
 * 7) sprinkle of shallots
 * 8) salt & pepper
 * 9) drizzle of olive oil
 * 10) chopped herbs
 * 11) repeat these steps until the dish is filled eding with potatoes on the top & a final drizzle of olive oil
 * 12) bake in a 400 degree oven until it is bubbling & a knife slips in easy & soft. Cooking time depends on size & height of your caserol dish - normally about an hour - hour & half.

Contributed by
La Travola Marche:[|Garden Casserole]