Seared Vegetable Casserole

By Yankee Magazine

Apr 16 2007


1 zucchini, thinly sliced lengthwise
1 yellow squash, thinly sliced lengthwise
1 red pepper, sliced into large strips (can roast first)
4 mushrooms, sliced
1 tomato, thinly sliced fresh basil
1 c tomato sauce, homemade or store-bought
1 c mozzarella cheese
salt and pepper to taste


Lightly spray a saute pan with olive oil and heat to medium. Brown or sear vegetables on both sides and lightly season with salt and pepper. Place seared vegetables on paper towels to absorb the moisture. Layer the vegetables, cheese, tomato sauce and basil leaves in the aluminum pans. Add ground fresh pepper to taste. Place in preheated oven and bake until just heated through – the cheese should be melted completely.