The Ending Harvest

Vegetable Casserole.

If you eat right and plan your harvest you can use up all your summer veggies
If you eat right and plan your harvest you can use up all your summer veggies

This recipe is a really great way to use up all your summer vgetables it's even good for a great afternoon brunch with a group of friends.

The Ending Harvest

The peak of the backyard gardening season makes it easy to eat lots of fresh produce, but the onslaught of an abundant harvest can also lead to culinary fatigue at the end of the summer …..What do you do with all of the left over vegetables even after giving most away?

Well if you’re not into canning or don’t have the extra freezer space, you’ll need some creative ideas to keep all that food from going to waste. The first step is to look for new dishes and times (such as breakfast )to add vegetables to the menu. An omelet loaded with diced tomatoes, peppers, zucchini and onions is an obvious choice. But there are plenty of other options, too.

Try making an open - faced breakfast sandwich by topping a piece of toast with sliced tomato, melted cheddar cheese and even an egg, if you like.

The amount of vitamin C in the tomatoes rivals that of a traditional glass of orange juice. Grilled slices of eggplant have a smoky flavor that makes a perfect stand-in for bacon in a lightened version of eggs benedict.

This recipe I will be sharing with you is a summer vegetable casserole that calls for plenty of eggplant and zucchini; it serves six to eight people so it’s well suited for a brunch with friends, but also makes a great supper for a warm summer evening

 Eggplant and Zucchini Casserole

Ingredients

2 cups water

4 tablespoons butter

8 ounces dry bread stuffing mix

1 large eggplant, diced

2 large zucchini, diced

1 onion, chopped

1 tomato, chopped

1 teaspoon dried thyme

2 cups shredded Colby cheese

salt to taste

ground black pepper to taste

Directions

In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.

Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.

Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.

Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.

Bake for 30 to 40 minutes.

I'm sure you will enjoy this great vegetable casserole.

 

 

 

 

 

vegetables are great and have plenty of vitamins

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