Vegetable Casserole with Smoked Cheddar Crust
- 1½ pounds yellow squash, cut into ½-inch rounds
- 1½ pounds zucchini, cut into ½-inch rounds
- 2 tablespoons olive oil
- 5 tablespoons (½ stick plus 1 tablespoon) unsalted butter
- 1 large onion, chopped
- 1 medium red bell pepper, ribs and seeds discarded, cut into ½-inch dice
- 2 garlic cloves, minced
- 1½ cups fresh or frozen defrosted corn kernels
- 2 teaspoons chopped fresh rosemary
- 1 cup fresh bread crumbs (made from French or Italian bread, including crust)
- 1 cup shredded smoked Cheddar cheese
Instructions:
This is another dish that leads a double life—it can be a fine side dish or act as a vegetarian main course.
- To prepare the vegetables, position a rack in the center of the oven and preheat the oven to 425°F. Lightly oil a 10 × 15-inch baking dish.
- Place the yellow squash and zucchini in the dish, and toss with the oil. Bake, stirring occasionally, until tender, about 30 minutes.
- Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, red bell pepper, and garlic. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the corn and rosemary. Stir the onion mixture into the vegetables. (The casserole can be prepared up to this point 1 day ahead, cooled, covered, and refrigerated. Bake the chilled casserole, uncovered, in a preheated 400°F oven until the vegetables are heated through, about 20 minutes.)
- To make the crumbs, reduce the oven temperature to 400°F. Mix the bread crumbs and cheese in a medium bowl. Melt the remaining 3 tablespoons butter, stir into the crumbs, and mix with your hands until they are thoroughly combined. Sprinkle the crumbs evenly over the vegetables. Bake until the crumbs are crisp and golden brown, about 20 minutes. Serve hot.