Potato and Summer Vegetable Stovetop Casserole

I actually was a bit perplexed by the title of this dish as a 'casserole'. Typically referring to any dish made in a deep pot of the same name in the oven, this dish fits neither part of that definition, relying instead on a cast-iron skillet and (as the name suggests) the stovetop. I then assumed the ingredients must be traditional casserole ingredients - generally chopped vegetables, a starchy binder and a crunchy topping - but again, no. It is really just layers of vegetables and some herbs and spices.

Oh well! A casserole or otherwise, it was delicious - the spices infuse through the layers of veggies for a startlingly rich result. Do all of your chopping in advance, because there are a lot of vegetables at play. Here goes:

Cut a medium-sized yellow bell pepper and a medium-sized red bell pepper in half, and discard the seeds and membranes from both. Place them on a baking sheet lined with aluminum foil, pressing to flatten with the palm of your hand, and broil them for 8 minutes. Let stand in zip-top bags for about 5 minutes (or longer, so you don't burn your hands!) before removing the skins and slicing them into strips. Set aside.

Peel 1 pound of fingerling potatoes, and slice them into 1/4-inch thick slices. Heat a tablespoon of olive oil in a cast-iron skillet over medium heat; add the potato slices, tossing to coat in the oil, then arrange them in a single layer in the skillet. Sprinkle with 1 tablespoon chopped basil, 1/4 tsp. salt, 1/8 tsp. black pepper and 1 minced garlic clove.

Over that, arrange 4 cups of vertically sliced Vidalia onion (or other sweet onion of your choice), 2 cups (1/4-inch thick) slices of zucchini, 1 cup (1/4-inch thick) slices of yellow squash, another tablespoon chopped basil, 1/4 tsp. salt, 1/8 tsp. black pepper, and 1 minced garlic clove.

Layer that with the bell pepper strips, 2 tablespoons chopped basil, 1 minced garlic clove, and 1 cup halved grape tomatoes.

Drizzle the top with an additional tablespoon of olive oil, 3 tablespoons of water and a final 1/4 tsp. of salt, then cover, reduce heat to low and cook for 25 minutes.

Uncover at the end, increase the heat to high and cook for 3 minutes - any liquid should be evaporated. Divide into 4 equal servings of 230 calories each. Garnish with flat-leaf parsley if you like for a pretty presentation.

I forgot to add the water in the step just before covering. I remembered towards the end, so I let my vegetables cook about 5 minutes longer than specified to ensure they were tender enough - whoops!


It looks beautiful while on the stovetop, too!

Cost:
yellow bell pepper $1.10
red bell pepper $1.71
fingerling potatoes $3.99
basil $3.49
Vidalia onion $0.74
zucchini $0.85
yellow squash $0.66
grape tomatoes $3.49