Roasted Leek, Potato, Zucchini and Tomato Casserole

Hello Everyone!

I am just popping in from the beautiful hot weather to showcase all of Ontario’s seasonal produce.  This week at the farmers market at the Sick Kids Hospital (on every Tuesday from 8am-2pm in downtown Toronto), I picked up some leeks, potatoes, zucchini, tomatoes and a Spanish onion and was wondering about what to do with them.

Traditionally, much of my recipe inspiration comes from what I have in the fridge on that particular day. This time I had some mild cheese that I wanted to use and I decided to make a veggie loaded casserole. Cheese being the must-have ingredient! (unless you want a truly vegan option without cheese) OH and the recipe is also gluten free!

Casseroles are usually loaded with pasta and potatoes, but I decided to construct my casserole loaded with various veggies.  By roasting the leeks, zucchini and tomatoes, the flavor of the veggies really came out individually in the casserole! I even enlisted the help of my better half to help make the casserole by tempting him with cheese.

The recipe is easy to follow and can serve 4 people comfortably.

Ingredients:

-1/2 Spanish onion

-1 handful of cremini mushrooms

-1 medium zucchini

-3 roma tomatoes

-2 medium potatoes

-2 large leeks

-Vegetable oil (2-4 tbsp for roasting veggies and 1 tbsp for frying onion and mushrooms)

-Spices (I used salt, pepper, garlic powder, Greek seasoning and rosemary)

-1-1.5 cups shredded cheese (for the topping, optional OMIT for a vegan version)

Instructions:

Break it down into 3 parts:

1. CHOP, SLICE and DICE

-DICE and CHOP 1/2 of a Spanish onion and a handful of mushrooms for the sauce. Fry in a tablespoon of vegetable oil and add tomato sauce to mix.  Cook until bubbling.  Turn off heat.

-SLICE tomatoes, zucchini, leeks and potatoes lengthwise into very thin strips

2. BOIL and ROAST

-Boil potato slices in boiling salty water for one minute

-Toss leeks, zucchini and tomatoes in oil and spices (I used Greek seasoning, garlic salt, pepper and chili flakes)

-Roast veggies at 400 degrees F for 10-15 minutes, in a single layer, keeping an eye out after 10 minutes

3. ASSEMBLE and BAKE

-ASSEMBLE the casserole in the order you would prefer.  I did a layer of zucchini, tomatoes, leeks, tomato sauce, kale, potatoes, and topped with a thick layer of the shredded cheese

-Bake the casserole at 350 degrees F for 30 minutes (covered with a layer of aluminum foil) and let the casserole rest for 10 minutes before slicing.

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My next series of posts will feature my experiences working on a farm just outside of Toronto. I can’ wait to share photos, recipe’s, veggie close-ups, and stories about the hard-working farmers who make it all happen.

Enjoy the seasonal goodness!

 

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Categories: Baked, Farmers Market, Featured Veggie, Recipes with Local Veggies

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