CookingWithGeorgeAndFriends.com

Week 67 Recipe

FRESH GARDEN VEGETABLE CASSEROLE

The reason I used my electric roaster is because it is so hot in Texas these days that I try not to use the oven much so it doesn't heat the house up causing the a/c to run more! My electric cooking gadgets and outdoor grill get a real workout in the summer months!

TOOLS • Cutting Board • Knife • Vegetable Peeler • 4 Quart Electric Roaster or Covered   Casserole Dish   INGREDIENTS • 2 Yellow Summer Squash, peeled &   sliced • 2 Patty Pan Squash, peeled & sliced • 2 Med. Eggplant, peeled & sliced • Variety of Peppers, including Bell,   Sweet Banana, seeded & sliced • 3 or 4 medium tomatoes, cored and   sliced • 1 medium onion, sliced in rings • 1 3/4 cups Ragu • 1 cup shredded Parmesan cheese • 1 cup Italian seasoned bread crumbs • Salt & Pepper to taste

PREPARATION: Heat cookware or oven to 350 degrees F. Coat with Cooking spray. Pour about 3 tbsp of Ragu on bottom of casserole. Layer ½ of the veggies, cover with about ½ of the remaining Ragu, sprinkle with bread crumbs. Repeat with another layer of everything ending with the bread crumbs and cheese on top. Cover and bake appx. 30 minutes. HINTS: Use what veggies you have available. This is what produce I had picked from my garden. This is good served over brown rice, too.