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 & it is one of the easiest ways to utilize what we've got! Plus - this recipe is ridiculously simple!!

[|Garden Casserole] 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

The Steps~


 * Pour a little oil in a casserole dish (oven safe).
 * Make a layer of potatoes covering the base of the dish
 * Layer of zucchini
 * Salt & pepper
 * drizzle of olive oil
 * couple of tomatoes ( does not have to fill in completly)
 * sprinkle of shallots
 * salt & pepper
 * drizzle of olive oil
 * chopped herbs
 * repeat these steps until the dish is filled eding with potatoes on the top & a final drizzle of olive oil
 * 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.