Summer Vegetable Casserole

I have said that I am REALLY sick of seeing tomato-zucchini tart/gratin/casserole recipes this summer. Seems that food magazines are desperate to help us get rid of summer's bounty. This recipe gets my approval though. It takes things one step further by adding onion and red bell pepper over a potato base. It's delicious.

Summer Vegetable Casserole
Makes 4-6 servings.
From Food & Wine magazine.

Extra-virgin olive oil, for drizzling
1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
Salt and freshly ground pepper
1 yellow bell pepper, thinly sliced
1 small onion, thinly sliced
1 large garlic clove, minced
1 teaspoon thyme leaves
1/2 pound plum tomatoes, sliced 1/4 inch thick
2 small zucchini (1/2 pound), sliced on the diagonal 1/4 inch thick
3 tablespoons freshly grated Parmesan cheese

Preheat the oven to 350°. Coat a 9-inch baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper.

In a bowl, combine the bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil.

Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese.

Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425°. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm.