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Categories: Sides, Vegetables, Vegetarian

Rustic summer vegetable casserole

IT'S SATURDAY morning, and we're expecting eight at 5 o'clock for an early summer supper. Selfishly, I've chosen a menu that will serve us deliciously through next week. If the company eats well tonight, why shouldn't we in the days ... Read more

Total time: 1 3/4 hours (includes 45 minutes baking time) | Serves 12 to 16
Note: This recipe can be halved to feed a smaller crowd.
  • 7 tablespoons olive oil, divided
  • 3 tablespoons sherry vinegar
  • 4 cloves garlic, chopped
  • 1 large red onion, cut in half lengthwise then sliced into 1/4 -inch slices
  • Kosher salt
  • Freshly ground black pepper
  • 12 large basil leaves, torn into pieces (1 cup, loosely packed)
  • 4 large tomatoes, cored, seeded and chopped into 1 1/2 -inch pieces
  • 3 ears corn, husked, kernels cut off (about 4 cups)
  • 3 1/2 pounds summer squash (zucchini, yellow squash, patty pan squash, etc.), seeded and chopped into 1 1/2 -inch pieces
  • 3 cups coarse, fresh breadcrumbs, preferably whole wheat
  • 1/4 cup fresh lemon juice, divided
  • 3 tablespoons melted butter
  • 2 tablespoons chopped mixed herbs (such as thyme, rosemary and flat-leaf parsley)
  • 1 cup shredded Gruyere cheese
  • 1/2 cup sour cream or plain Greek-style yogurt

Step 1Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with 1 tablespoon of the oil; set aside.

Step 2Heat 3 tablespoons of the remaining oil in a large, deep skillet over medium-high heat. Add the vinegar, garlic, onions, one-half teaspoon salt and one-eighth teaspoon pepper and cook, stirring occasionally, until softened and golden, about 10 minutes.

Step 3Add the basil, tomatoes and corn and cook until the tomatoes have released their liquid, 6 to 8 minutes. With a slotted spoon, transfer the tomato-corn mixture to prepared baking dish.

Step 4Return the skillet to the stove and add the remaining 3 tablespoons of oil, the squash, one-half teaspoon salt and one-eighth teaspoon pepper and cook, stirring occasionally, until softened and just golden-brown in parts, 12 to 14 minutes. Meanwhile, in a medium bowl, toss the breadcrumbs with 2 tablespoons of the lemon juice, butter, herbs, one-fourth teaspoon salt and a pinch of pepper, just until combined.

Step 5Transfer the squash to the dish with the tomato-corn mix. Add the Gruyere, sour cream (in dollops), and the remaining 2 tablespoons lemon juice and half of the breadcrumbs and toss together gently to combine. Top with the remaining breadcrumbs; bake until golden brown and bubbling, about 45 minutes. Serve immediately.

Each serving
184 calories; 6 grams protein; 15 grams carbohydrates; 3 grams fiber; 13 grams fat; 5 grams saturated fat; 16 mg. cholesterol; 206 mg. sodium.
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