IMAM BAYALDI
LAYERED VEGETABLE CASSEROLE
2 medium onions, thinly sliced
1 large garlic clove, chopped
6 summer squashes, any variety, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 jalapeño pepper, seeded and thinly sliced
1 large red potato, scrubbed, thinly sliced
12 fresh baby tomatoes, halved
about 6 tablespoons olive oil, divided
8 sprigs of fresh thyme
Salt and freshly ground pepper to taste
Chopped parsley
Preheat the oven to 425 degrees.
In a medium bowl, toss the onions and garlic with a tablespoon of olive oil. Spread on the bottom of a baking dish. Add the squash to the bowl with another tablespoon of olive oil and toss well. Toss well and layer the squash over the onions. Sprinkle with salt and pepper. Toss the red bell pepper and jalapeño pepper with more olive oil. Spread over the zucchini. Add the potatoes to the bowl with more olive oil. Toss well and layer on top of the zucchini. Sprinkle with salt and pepper. Layer the baby tomatoes on top. Decoratively arrange the thyme sprigs, sprinkle with salt and pepper, and drizzle any remaining oil over the tomatoes.
Bake at 425 degrees for about 45 minutes, or until the potatoes are tender when pierced. Bake for up to 15 more minutes or until the vegetables are tender and somewhat caramelized. Sprinkle with chopped parsley.
Serve with a Greek salad and crusty bread.
Makes 5-6 main course servings, 10-12 side dish servings.
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