This veggie casserole is the perfect celebration of fresh summer produce! It took only an hour to throw together, it was delicious fresh out of the oven AND reheated beautifully throughout the week. Since I want to spend my time in the garden, this is the perfect way to enjoy my bounty without spending too much time preparing it!

My recipe below is available to subscribers of Garden to Kitchen.

Here’s what I gathered from the garden and kitchen:

1 onion, chopped

1T thyme

3 cloves garlic

1 can of roasted tomatoes (or homecooked)

1-2 pattypan squash

2 zucchini

2-3 small eggplant

4 medium tomatoes

¼ cup olive oil

2T butter

1-3 teaspoons salt

Add 2T olive oil to a pan on low-medium heat, add onions & sprinkle with salt. Sauté until onion starts to brown. Add garlic, thyme, & butter, sauté until onion starts to caramelize. Add tomatoes, and stir briefly to deglaze the pan (yum, flavor!!).

While onions are cooking, chop all your vegetables ¼ inch thick, and a similar width so they can be stacked easily.

Add onion/tomato mixture to the base of your pan and stack your vegetables to lay on top. Blend together the remaining 2T olive oil and 1t salt in a small bowl and brush or drizzle over the top of your veggies. Cook at 350 until veggies are al dente (45 minutes or more) and pleasantly bubbling. Enjoy immediately and save the rest as leftovers!