This flavorful veggie casserole is not only loaded with summer vegetables, it also tastes really, really good. Roasting the vegetables down in olive oil brings out so much sweetness and richness in this dish. It’s truly a kid-friendly meal.
1mediumyellow summer squashsliced into 1/4 inch rounds
2mediumtomatoessliced into 1/4 inch rounds
Preheat the oven to 400F, and butter a 13x9 inch baking dish.
Put the eggplant, bell pepper, carrot, garlic, and basil in a medium mixing bowl and toss together with 2 tablespoons of olive oil and some sea salt and pepper. Spread the veggies over the bottom of the baking dish - no fancy pattern needed! Just toss it in, and spread it out in the baking dish!
In a small mixing bowl, mix the parmesan cheese and breadcrumbs, and sprinkle a little less than half of this over the veggies in the pan.
Put the rings of onion over the breadcrumb mixture.
Toss the zucchini and yellow squash in the medium mixing bowl with 2 more tablespoons of olive oil and more sea salt and pepper. Layer the coated summer squash and zucchini over the onion.
Lay the sliced tomatoes over the zucchini and summer squash layer, and sprinkle the rest of the breadcrumb mixture over the top of the casserole.
Bake for 35-40 minutes until the top is golden brown and the veggies are tender.