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This is a recipe I saw in the latest Eating Well magazine, and adapted to my own taste. The picture is for a smaller casserole than the recipe, because I made the larger to take to a potluck and it all disappeared! Even the kids liked it (maybe the bacon?). Anyway, it's a great use of those fresh veggies we may have in our garden or farm stands now. I served with beef empanadas and salad. Char baked Tomato, Zucchini and Eggplant Casserole with Bacon 1/3 cup EVOO 1 onion, peeled and sliced 5-6 small tomatoes, thinly sliced Kosher salt and pepper 1 small eggplant, about 6 inches long, thinly sliced crosswise 2 zucchini, about 5 inches long, thinly sliced lengthwise 2 garlic cloves, thinly sliced 1/2 tsp. fresh thyme leaves 4-6 slices regular thickness bacon 1/2 cup cheddar jack grated cheese Preheat kamado to 400, indirect Pour some olive oil in the baking dish (9 x 13). Layer in half of the onion slices and one third of the tomatoes. Generously sprinkle with salt and pepper. Add a layer of eggplant and sprinkle on more salt. Add another third of the tomatoes, the zucchini, garlic, thyme, and the remaining onions. Top with the remaining tomatoes. Pour over the remaining olive oil. Season with pepper. Lay bacon strips lengthwise to cover vegetables. Bake uncovered until bacon is crisped and veggies are bubbling. Sprinkle cheese on top and lower dome until melted. Allow to cool and cut into squares.