Living 2 Eat |

Summer Vegetable Casserole

1 pound yellow squash (about 3 medium), sliced 1/2 -inch thick
1 pound zucchini (about 3 medium), sliced 1/2-inch thick
1 large Vidalia onion, sliced 1/2 -inch thick
3 large ripe tomatoes, peeled, cored and sliced
1 (3-ounce) sliced black olives
1 (3-ounce) can chopped green chiles, drained
2 - 3 tablespoons olive oil
1 - 2 teaspoons salt
1 - 2 teaspoons ground black pepper
1/2 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 cup spicy tomato juice
1 cup shredded sharp Cheddar cheese
1 cup crushed potato chips

Preheat oven to 350 degrees.

Layer vegetables, olives and green chiles in a 3-quart greased baking dish. Sprinkle each layer with oil, salt, pepper and herbs.  Pour on tomato juice. Bake for 30 minutes.

Add cheese and potato chips. Bake an additional 30 minutes.

Gene A. Delapenia
Harlem, Georgia

Testing note: If you’re in a hurry, coarsely chop the vegetables and combine everything in a large baking dish without layering. Pour on tomato juice and bake for 1 hour. Omit the topping and save on calories.