Best 3 End Of Summer Vegetable Casserole Recipes

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As the summer season draws to a close, it's time to celebrate the abundance of fresh, flavorful vegetables that have graced our gardens and farmers markets. One way to savor these bountiful harvests is by creating a delicious end of summer vegetable casserole. This versatile dish can be customized to include your favorite seasonal vegetables, making it a perfect way to use up any leftover produce before the cold weather sets in. Whether you prefer a cheesy, creamy casserole or a lighter, more flavorful vegetable medley, you're sure to find a recipe that suits your taste. So gather your vegetables, preheat your oven, and let's embark on a culinary journey to celebrate the end of summer's bounty.

Let's cook with our recipes!

END OF SUMMER VEGETABLE GRATIN



End of Summer Vegetable Gratin image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

1 cup thinly sliced shallots
1 tablespoon minced garlic
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon plus 2 teaspoons chopped fresh thyme leaves
1 large eggplant, sliced into 1/4-inch rounds
1 large yellow squash, sliced into 1/4-inch rounds
1 large zucchini, sliced into 1/4-inch rounds
Kosher salt and freshly ground black pepper
4 medium vine-ripe tomatoes, sliced into 1/4-inch rounds
1/2 cup shredded fontina
1/4 cup grated Parmesan
4 large leaves fresh basil, cut into chiffonade
1 French baguette or other crusty bread, for serving

Steps:

  • Place an oven rack in the upper third of the oven and preheat to 400 degrees F.
  • Combine the shallots, garlic, 2 tablespoons olive oil and 1 teaspoon thyme in a baking dish. Bake, stirring halfway through, until lightly caramelized, 15 to 20 minutes. Let cool.
  • Line 2 baking sheets with cooling racks. Divide the eggplant, yellow squash and zucchini between the 2 sheets. Season the vegetables with 1 1/2 teaspoons salt. Let stand 30 minutes.
  • Firmly press the vegetables with a kitchen towel to remove excess water. Lift the racks from the baking sheets and brush off any excess water and salt. Transfer the vegetables onto the sheet trays. Add the tomatoes to one of the sheet trays. Toss each type of vegetable with 1 tablespoon olive oil, 1 teaspoon thyme and salt and pepper to taste.
  • Make one stack of vegetables on a baking sheet. Start with 1 tomato slice, top it with 1 to 2 slices of zucchini, depending on the size, 1 to 2 slices of yellow squash, and then top with 1 slice of eggplant. (The zucchini and yellow squash slices should fill the same amount of space as the tomato and eggplant; if they are smaller slices, use two.) Place the stack on its side in the baking dish, on top of the caramelized shallots. Repeat making stacks and adding them into the baking dish in a spiral, working from the outside inward. If there are extra vegetables, add them to the center of the dish at the end. Sprinkle with the fontina and Parmesan. Bake until the vegetables are tender and the cheese is melted and golden brown, 35 minutes. Let cool 15 minutes.
  • Garnish with the basil and serve with crusty bread.

ROASTED SUMMER VEGETABLE CASSEROLE



Roasted summer vegetable casserole image

This super healthy one-pot boasts an impressive 5 of your 5 a day, with courgettes, aubergines, new potatoes, peppers and juicy tomatoes

Provided by Chelsie Collins

Categories     Dinner, Lunch, Main course, Supper, Vegetable

Time 1h15m

Number Of Ingredients 10

3 tbsp olive oil
1 garlic bulb , halved through the middle
2 large courgettes , thickly sliced
1 large red onion , sliced
1 aubergine , halved and sliced on the diagonal
2 large tomatoes , quartered
200g new potatoes , scrubbed and halved
1 red pepper , deseeded and cut into chunky pieces
400g can chopped tomatoes
0.5 small pack parsley , chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6 and put the oil in a roasting tin. Tip in the garlic and all the fresh veg, then toss with your hands to coat in the oil. Season well and roast for 45 mins.
  • Remove the garlic from the roasting tin and squeeze out the softened cloves all over the veg, stirring to evenly distribute. In a medium pan, simmer the chopped tomatoes until bubbling, season well and stir through the roasted veg in the tin. Scatter over the parsley and serve.

Nutrition Facts : Calories 474 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 18 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium

END OF SUMMER VEGETABLE BAKE



End of Summer Vegetable Bake image

Meet the Cook: When my husband worked as a deputy ag commissioner, he'd bring me bushels of vegetables from area farms. This pretty side dish is the result - it's easy to fix but impressive enough for company. We're busy retirees with five grown kids and a menagerie ranging from show dogs to miniature donkeys. -Judy Williams, Hayden, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

1 small head cauliflower, broken into small florets (about 5 cups)
1 medium bunch broccoli, cut into small florets (about 4 cups)
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon butter
2 medium tomatoes, chopped
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
4 large eggs
1/3 cup half-and-half cream
1-1/2 cups shredded Swiss cheese, divided
1/4 cup shredded Parmesan cheese

Steps:

  • Place the cauliflower and broccoli in a saucepan with a small amount of water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender. Drain and set aside. , In a large skillet, saute onion and garlic in butter until tender. Stir in tomatoes, seasonings, cauliflower and broccoli. Cook, uncovered, until heated through, about 4 minutes, stirring occasionally. Remove from the heat and set aside. , In a large bowl, beat eggs and cream; stir in 1 cup Swiss cheese, Parmesan cheese and the vegetable mixture. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with remaining Swiss cheese. , Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 131 calories, Fat 8g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 269mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

Tips:

  • Choose fresh, seasonal vegetables. This will ensure that your casserole is packed with flavor and nutrients.
  • Don't be afraid to mix and match different vegetables. The more variety, the better the flavor.
  • Use a variety of cooking techniques. Roasting, sautéing, and grilling all add different flavors and textures to your casserole.
  • Season your casserole well. Salt, pepper, and garlic are all essential seasonings for any vegetable casserole.
  • Top your casserole with a crispy topping. This could be anything from breadcrumbs to grated cheese to crushed crackers.

Conclusion:

Vegetable casseroles are a delicious and easy way to enjoy the bounty of summer produce. With so many different recipes to choose from, there's sure to be a casserole that everyone will love. So next time you're looking for a quick and easy meal, give one of these vegetable casserole recipes a try.

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