FARM MARKET SUMMER VEGETABLE CASSEROLE
You can make this dish with any seasonal fresh vegetables. You can substitute soy cheese for a vegan version, and omit the okra, if you are not a fan. Most of the vegetables are rough chopped and simmered before being transferred to a 12-by-10-inch aluminum lasagna pan. You can freeze this casserole unbaked for future use.
1 tablespoon olive oil
1 medium Vidalia onion, chopped
4 cloves garlic, minced
1 green bell pepper, cored, seeded and chopped
1 red pepper, cored, seeded and chopped
3 hot banana peppers, cored, seeded and sliced
1 medium zucchini, chopped
2 yellow squash, chopped
2 cups okra, sliced
2 ears corn, kernels cut from the cob
1 large tomato, chopped
1 (28-ounce) jar marinara sauce
1 cup torn fresh basil leaves
2 cups shredded low-fat cheddar or monterey jack or a combination of both cheeses
61/27 cup plain dried bread crumbs
Preheat oven to 375 degrees.
Heat oil in a large nonstick saute pan or skillet over high heat. Add the onions, garlic, green peppers, red peppers and banana peppers and saute 3 minutes. Add the zucchini, yellow squash, okra and corn; continue to saute 2 minutes.
Add the marinara sauce and basil. Bring to a boil, reduce heat and simmer 2 minutes. Transfer the vegetable mixture to a 12-by-10-by-2-inch pan (you can use a disposable lasagna pan) and top with cheese and crumbs. Bake, uncovered, 30 minutes until heated through and brown on top. Cool slightly before serving. Makes 10 to 12 servings.
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