Baked Summer Vegetable Layers

Last night the chef brought home some fresh corn on the cob, which we enjoyed for supper. The night before, he made a variation on Sloppy Joe Skillet Dinner, using a can of St. Hubert Pepper Sauce, instead of Sloppy Joe Mix. The sauce is like gravy, with an extra dash of black pepper, and it turned out very well. Next time he’ll use the mandolin to slice the potatoes, to make sure they’re all very thinly sliced.

This recipe looks good too, and you could use whatever vegetables you have on hand. It’s adapted from The 250 Best 4-Ingredient Recipes by Margaret Howard, which I’ve referred to before. We’re having spare ribs tonight, so this might make a nice side dish.

Baked Summer Vegetable Layers

  • 4 medium potatoes, thinly sliced
  • 1 onion, diced
  • 1 small zucchini, thinly sliced
  • 1 grated carrot
  • 2 tbsp fresh basil, chopped (optional)
  • Salt and ground black pepper
  • 2 tomatoes, sliced
  • 2 tbsp grated Parmesan cheese
  1. Preheat oven to 425°F
  2. In greased 8″ shallow baking dish, arrange half the potatoes in an even layer.
  3. Spread onions, zucchini and carrot on top.
  4. Sprinkle evenly with 1 tbsp basil (optional), salt and pepper.
  5. Add remaining potatoes, and top with tomato slices.
  6. Sprinkle with remaining basil (optional).
  7. Add 1/4 cup water.
  8. Cover and bake in preheated over for 20 minutes.
  9. Uncover and sprinkle with cheese.
  10. Bake for 20 minutes more, or until potatoes are tender.
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