vegetable casserole
SERVES 8–10
3 medium red potatoes, unpeeled
3 medium yellow squash
3 medium zucchini squash
2 medium onions (purple or Vidalia), peeled
3 medium tomatoes, unpeeled
¼ cup olive oil
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon lemon pepper seasoning
Salt and pepper to taste
Preheat oven to 400 degrees. Wash and thinly slice the vegetables, then arrange in order given in an oiled 9-by-13-by-2-inch casserole dish. Drizzle with olive oil and seasonings. Bake for 45 minutes or until potatoes are tender.
GINNY NORWOOD, SIMPSONVILLE