Tuesday, July 4, 2017

Burr Tillstrom's Vegetable Bake

Burr Tillstrom's Vegetable Bake

1 pound small fresh mushrooms
4 medium-size zucchini, cut in 1/2-inch thick slices
4 medium-size green peppers, cut in 1-inch squares
1 cup coarsely chopped onion
4 tomatoes, peeled and chopped
1 cup celery, chopped
2 tsps. oregano leaves
Good pinch of thyme
1 1/2 tsps. salt
1/4 tsp. freshly ground black pepper
1/3 cup olive oil
2 cups fresh string beans, partially cooked
1 cup grated Romano cheese

Clean and trim stems of fresh mushrooms. Arrange alternate layers of mushrooms, zucchini, green peppers, onion, tomatoes and celery in ovenproof baking dish. Sprinkle each layer with  oregano, thyme, salt and pepper. Drizzle olive oil through layers, lifting with a fork so oil is evenly distributed through the casserole.

Cover and bake in 350 degrees F. oven for about 35 minutes. Add string beans, dividing among layers of vegetables. Spoon natural juices over vegetables. Sprinkle top with Romano cheese. Return casserole to oven and bake 15 minutes longer (or until vegetables are tender and cheese is golden brown). Great to serve with meatloaf for summer dining. Serves 8.

Thoughts: Feel free to experiment. Eggplant, corn, brown rice, julienne strips of ham or smoked turkey make fantastic flavorful additions to Burr's dish. If desired, cheese may be omitted and passed at the table.

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