Tuesday, August 24, 2010

Zucchini, Tomato and Eggplant Casserole

This dish is a new version of the Zucchini Tomato Gratin I made a few months ago. It's been a unseasonably good and rainy here in NJ and I felt the need to make some comfort food. I had a cute little eggplant, some pretty green heirloom tomatoes and an interesting looking flying saucer squash. I sliced everything up, layered them in a casserole dish, covered everything with Daiya cheese and olives and baked it in the oven until the cheese was gooey and the veggies were soft. This meal was perfect for a cool rainy evening.

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