Montana Garden Vegetable Casserole |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is so good. A great combination of vegetables, herbs and cheese. Makes a great side that goes great with anything. Ingredients:
1 cup slivered almonds |
1/4 pound bacon cut into 1” lengths |
1 pound zucchini sliced |
1 pound eggplant diced |
1 large onion cut into wedges |
1 tablespoon flour |
2 cups diced fresh tomatoes |
1 teaspoon minced garlic |
1 teaspoons salt |
1/4 teaspoon pepper |
1 teaspoon basil |
6 ounce package sliced swiss cheese |
Directions:
1. Sauté almonds with bacon in 10-12” skillet.
2. When almonds are lightly roasted and bacon crisp, remove from skillet with slotted spoon.
3. Add zucchini, eggplant and onion to skillet then cover and cook over medium-low heat for 15 minutes shaking pan or stirring often to prevent sticking.
4. Mix in flour than add tomatoes breaking them up with a spoon into chunks.
5. Stir in garlic, salt, pepper and basil.
6. Layer vegetable mixture, almonds, bacon and cheese slices in 2 quart baking dish, ending with bacon and almonds in ring on top.
7. To serve right away, bake, uncovered in preheated 400 degrees oven for 15-20 minutes or until bubbly throughout.
8. To serve later cover and refrigerate.
9. To heat uncover and bake in preheated 400 degrees oven for 30-35 minutes until bubbly throughout.
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