Vegetarian Southwest: Grilled Vegetable Casserole

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* Exported from MasterCook *

 

Grilled Vegetable Casserole

 

Recipe By : Vegetarian Southwest, by Lon Walters, page 97

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Potatoes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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Parchment paper

6 individual ovenproof casserole dishes -- up to 8

Nonstick vegetable oil spray

6 new red potatoes

sliced 1/4-inch thick and blanched

Salt and pepper -- to taste

1 large yellow squash

thinly sliced and grilled or broiled

1 bunch spinach -- steamed

2 medium red onions

julienned and caramelized

1 tablespoon chopped garlic

1 tablespoon chopped fresh oregano

(or 1 teaspoon dried)

1 tablespoon chopped fresh thyme

(or 1 teaspoon dried)

20 medium shiitake mushroom caps -- grilled or broiled

1 large zucchini

thinly sliced and grilled or broiled

1 medium butternut squash -- peeled

thinly sliced and grilled or broiled

4 medium red chile peppers -- roasted

seeded and peeled

12 ounces quinoa

cooked according to package instructions

 

SERVES 6 TO 8

 

From Chef Robert Kowalske, The Ranchers Club of Arizona, Tucson, Arizona

 

Cut circles of parchment paper that will fit into the bottoms of each

casserole dish. Set parchment aside. Spray the bottoms and insides of

each dish generously with nonstick spray. Lay the parchment circles into

the dishes and spray with nonstick spray again.

 

Preheat oven to 325 degrees.

 

Layer the potatoes equally into each dish, overlapping slices to form a

spiral. As you layer, sprinkle each vegetable with a little salt and

pepper. Next, layer the yellow squash. Then add a layer of spinach, then

a combination of the caramelized onion, garlic, oregano, and thyme, and

then the mushrooms. Next, layer the zucchini, then the butternut squash,

then the chiles. Add the cooked quinoa last and pat it down.

 

Place casseroles in a baking pan, cover with foil, and bake for 1 hour. To

serve, unmold each casserole dish by placing a serving plate on top,

turning it over to release the contents, and removing any parchment paper

that adheres.

 

Author's note: See " Roasting Chiles, " (see separate recipe) for more

information about preparing chile peppers.

 

The parchment paper is necessary and will keep the well-browned potatoes

from sticking to the casserole dish when turned over. This is a beautiful

presentation.

 

 

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