I recently tried cooking a couple of side dishes that can be made any time of the year. They both came from Food & Wine Magazine. I'll talk about one of them in this blog entry.
But first I'll tell you how I found the recipes. Whenever I find a recipe in a magazine, I take a picture of it with my phone and use that when I go grocery shopping. That way I don't have to worry about losing a piece of paper, but I can add it to a recipe card later if I like it. I started doing this when I found recipes in magazines in the break room at work.
The first side that I cooked was called Summer-Vegetable Casserole. The ingredients are very simple, but it does take a while to complete. You'll need the following ingredients:
- 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 Parmigiano-Reggiano cheese
If you want to get really "fancy", buy a wedge of Pecorino Romano cheese. It's kind of expensive, but it has a great flavor and is a nice change from other standard hard cheeses. But for this recipe, I think your favorite hard cheese will do just fine.
Here are the recipe instructions:
- 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.