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Southern Summer Vegetable Casserole. Favorite southern summer vegetables (tomatoes, yellow squash, zucchini, sweet onions) layered with fresh herbs and cheese.
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4.67 from 6 votes

Southern Summer Vegetable Casserole

Ingredients

  • yield: 6 to 8 servings
  • Layered with summer vegetable favorites fresh herbs, and cheese. Perfect as a summer take-along. Use any variety of tomato. If using Romas, omit salting and draining them.
  • 4 medium or 2 large tomatoes, sliced
  • kosher salt
  • 1 large sweet onion thinly sliced
  • 1 tablespoon unsalted butter
  • 2 to 3 sprigs fresh thyme
  • 1/2 cup cooked Southern field peas I used zipper peas
  • 1 or 2 medium yellow squash thinly sliced
  • 1 or 2 medium zucchini thinly sliced
  • 7 or 8 fresh basil leaves thinly sliced in strips
  • 4-1-1 seasoning
  • 8 ounces Gruyere cheese grated

Instructions

  • Place sliced tomatoes in a single layer on a cooling rack placed over the sink or  baking sheet.  Sprinkle with kosher salt.  Let drain for 30 minutes.  Flip tomatoes slices over and repeat.
  • Place sliced onions and butter in a small skillet over medium heat.  Add thyme sprigs.
  • Cook onions, stirring occasionally, until nicely browned and caramelized.
  • Prepare a 9 inch baking dish by spraying with non-stick spray.
  • Remove thyme stems from onion.  Place  caramelized onions in the bottom of the prepared baking dish.
  • Layer half the yellow squash and lightly sprinkle with 4-1-1 seasoning.
  • Layer half the zucchini and lightly sprinkle with seasoning.
  • Scatter half the peas over zucchini.
  • Layer half the tomatoes and top with half the basil.
  • Layer half the grated cheese.
  • Repeat with remainder of the ingredients.
  • Bake at 375 degrees for one hour.
  • Let sit for at least 15 minutes before serving.
  • Enjoy warm or room temperature.
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