Farmers' market tomato, eggplant, and zucchini casserole
Olive oil cooking spray
1 small, (about 3/4 pound), unpeeled and cut into 1/4-inch slices
1 medium, chopped
3 large clove(s), minced
¼ cup(s), flat-leaf, chopped
¼ cup(s), fresh, chopped
2 Tbsp, chopped
¾ pound(s), small, preferably heirloom, cut into 1/4-inch slices
1 large, (about 3/4 pound), cut into 1/4-inch slices
Grated Parmesan cheese
¼ cup(s), or Asiago
- Preheat oven to 400°F.
- In a large cast-iron or heavy nonstick skillet over medium-high heat, warm oil. Add onion, garlic, ½ tsp salt, and ¼ tsp black pepper; cook, stirring, until onions soften, about 5-10 minutes. Turn off heat; transfer half of mixture to a small bowl and leave the other half in the pan.
- In another small bowl, mix together parsley, basil, oregano, and remaining ½ tsp salt and ¼ tsp pepper.
- In the pan, arrange tomato, eggplant, and zucchini slices in rows, alternating the vegetables, and overlapping the slices. Top with reserved onion mixture and fresh herb mixture.
- Roast until vegetables are tender and browned along edge, 25 to 30 minutes. Sprinkle evenly with cheese and bake until softened, about 2 minutes longer. Serve hot, warm, or at room temperature.
- Serving size: 1 cup