Name: Vegetable Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 4 c. chopped eggplant (from about 1 large eggplant) -; Kosher salt -; 4 c. zucchini and/or yellow summer squash (from about 2 medium squashes) -; 2 tbsp. extra-virgin olive oil -; 4 cloves garlic, minced -; 2 tsp. chopped fresh rosemary -; 2 tsp. chopped fresh thyme, plus more for serving -; 1 (14-oz.) can crushed tomatoes -; 1 1/4 c. grated Gruyère, divided -; Freshly ground black pepper -; 1/3 c. heavy cream -; 3 medium Yukon Gold potatoes, thinly sliced -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable Casserole

1. 4 c. chopped eggplant (from about 1 large eggplant) -

2. Kosher salt -

3. 4 c. zucchini and/or yellow summer squash (from about 2 medium squashes) -

4. 2 tbsp. extra-virgin olive oil -

5. 4 cloves garlic, minced -

6. 2 tsp. chopped fresh rosemary -

7. 2 tsp. chopped fresh thyme, plus more for serving -

8. 1 (14-oz.) can crushed tomatoes -

9. 1 1/4 c. grated Gruyère, divided -

10. Freshly ground black pepper -

11. 1/3 c. heavy cream -

12. 3 medium Yukon Gold potatoes, thinly sliced -

How to cook deliciously - Vegetable Casserole

1. Stage

Preheat oven to 350º. Line 2 baking sheets with paper towels. In a large bowl, toss eggplant with 2 teaspoons salt, then arrange on one of the prepared sheets. Wipe out bowl and repeat with squash and 2 teaspoons salt. Let eggplant and squash sit until liquid is absorbed, about 30 minutes.

2. Stage

In a large skillet over medium heat, heat oil until shimmering. Cook garlic, rosemary, and thyme, stirring occasionally, until fragrant, about 1 minute. Add tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until tomatoes are reduced and slightly thickened, 10 to 12 minutes.

3. Stage

Transfer eggplant and squash to skillet and toss to coat. Sprinkle with 1/2 cup Gruyère and stir until melted; season with salt and pepper. Pour tomato mixture into a medium baking dish.

4. Stage

In a medium bowl, season cream with a hefty pinch of salt and a few good cracks of pepper. Layer potatoes over tomato mixture. Pour cream over potatoes.

5. Stage

Cover with foil and bake 30 minutes. Uncover, top casserole with remaining 3/4 cup Gruyère, and continue to bake until top is browned and potatoes are tender, 30 to 40 minutes more.

6. Stage

Top with thyme and serve.