Easy Summer Veggie Casserole Recipe Kids Activities Blog
This is one of my favorites for using upwardly fresh summertime vegetables that can be found in abundance both at the grocery store and the farmer'south marketplace. This is also a versatile recipe and so experience complimentary to substitute other veggies that you accept on hand. I keep this summer veggie casserole recipe for summer and even for our fall menu rotation.
permit'south make summer veggie casserole recipe
Layer the veggies and rice like lasagna and then pour a tangy vinaigrette over it all and bake. The but drawback in the summer is heating up the oven for such a long time. To brand the most of it, I wrap potatoes and sweet potatoes in foil so they tin broil aslope the casserole and make for an easy lunch or dinner the next day!
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summer veggie casserole ingredients
- Summer squash (thinly sliced)
- Tomatoes (thinly sliced)
- Zucchini (cut in dice)
- Bell pepper (cutting in dice)
- Carrots (cut in dice)
- Celery (cut in dice)
- Mushrooms or any other ripe summer produce you take on hand.
- 2-3 cups rice (if you desire to use brown rice, precook it for at least 25 minutes)
- Provolone, mozzarella, or muenster cheese (or a combination of cheeses)
- Uncomplicated vinaigrette (combine 1/3 loving cup olive oil, 2 tablespoons white vino vinegar, 2 tablespoons parsley, 3 teaspoon salt, and iii/iv teaspoon pepper)
directions to cook summer veggie casserole
Pace i
In a baking dish, place layers of sliced squash followed by a mixture of diced veggies.
Pace ii
Sprinkle half the amount of rice over the veggies.
Step 3
Next layer the sliced tomatoes.
Step 4
Repeat the layering procedure again.
Step 5
End with a layer of tomatoes.
Step half dozen
Cascade vinaigrette all over.
Step 7
Cover and bake for 1 hour and 25 minutes at 350 degrees.
Step 8
Remove the cover, and top it with cheese and bake for an additional fifteen minutes.
our experience making the summer veggie goulash
And so, when you have an abundance of ripe tomatoes and summer squash, throw this all together and savor a one dish wonder. It also freezes well and then you lot could experience those summertime veggies on a cold wintertime mean solar day.
Prep Time thirty minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Ingredients
- Summer squash (thinly sliced)
- Tomatoes (thinly sliced)
- Zucchini (cutting in dice)
- Bong pepper (cut in dice)
- Carrots (cut in dice)
- Celery (cut in die)
- Mushrooms or any other ripe summertime produce you take on hand.
- ii-3 cups rice (if you want to use brownish rice, precook it for at to the lowest degree 25 minutes)
- Provolone, mozzarella, or muenster cheese (or a combination of cheeses)
- Simple vinaigrette (combine 1/three loving cup olive oil, 2 tablespoons white wine vinegar, 2 tablespoons parsley, 3 teaspoon table salt, and 3/four teaspoon pepper)
Instructions
- In a baking dish, identify layers of sliced squash followed by a mixture of diced veggies.
- Sprinkle half the amount of rice over the veggies.
- Adjacent, layer the sliced tomatoes.
- Repeat the layering procedure again.
- Finish with a layer of tomatoes.
- Pour vinaigrette all over.
- Cover and bake for i 60 minutes and 25 minutes at 350 degrees.
- Remove the cover, and height information technology with cheese and broil for an additional 15 minutes.
more succulent and healthy recipes
- By the way, I adjusted this recipe from In the Kitchen with Mary and Martha: One Dish Wonders (Mary & Martha, a great cookbook!
Have y'all tried this veggie goulash recipe? What did your family retrieve? Blazon in your comments below.
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Source: https://kidsactivitiesblog.com/24532/summer-veggie-casserole/
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