![Summer-Vegetable Casserole](https://cdn.statically.io/img/www.foodandwine.com/thmb/64fQnzxf4TEQivknaR-av7Qshtg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201008-xl-summer-casserole-1c42529068bc47c5b6e936998fed4295.jpg)
Ingredients
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Extra-virgin olive oil, for drizzling
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1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
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Salt and freshly ground pepper
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1 yellow bell pepper, thinly sliced
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1 small onion, thinly sliced
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1 large garlic clove, minced
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1 teaspoon thyme leaves
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1/2 pound plum tomatoes, sliced 1/4 inch thick
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2 small zucchini (1/2 pound), sliced on the diagonal 1/4 inch thick
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3 tablespoons freshly grated Parmigiano-Reggiano cheese
Directions
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Preheat the oven to 350°. Coat a 9-inch baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine the bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese.
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Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425°. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm.