French Provencal Vegetable Casserole

This French Provencal Vegetable Casserole is sure to inspire spring and summer senses. Re-create memories of dining al fresco in the south of France, or simply on the back porch. Having a friend over for lunch? Dinner at the in-laws? Add a little french inspired southern savor with this French Provencal Vegetable Casserole.

Spring Companions

After winter, there’s nothing more welcome than the sight of spring vegetables. My favorite are the earthy morels, very French! In the deep south we also find crisp lettuces, slender spears of asparagus, leafy spring onions, fresh peas and green beans. And piles of bright rhubarb join year-round staples like garlic and beets as well as winter favorites nearing the end of their season.

french provencal vegetable casserole, The French Magnolia Cooks

About this Recipe

YIELDS: 6-8 Servings

TIME: 20 minutes prep; 25 minutes cook

NOTES: Skip the olive oil on this; otherwise, it will be oily. And 4 tablespoons of real butter is all you need. Don’t over-do the butter. You don’t want to end up with a puddle of butter in the bottom of your serving dish.

What grows together goes together. For instance, onions and squash. Whether in the deep south or the south of France, squash and onions are the first to pop up in garden. Nothing says spring like yellow squash casserole.

Ingredients

4 yellow squash
4 green squash (zucchini)
4 organic vine tomatoes
3 yellow sweet onions
7 large cloves of garlic
1.5 cups of parmesan
1-2 lemons
1 bunch of fresh thyme
sea salt & pepper grinder
4 tablespoons unsalted butter

Step by Step Instructions

Step 1

Pre-heat oven to 400ºF. Mash garlic with the side of your chef’s knife and chop. Just a rough rustic chop is fine. Cook garlic in a skillet with 2 tablespoons of real unsalted butter. Add a pinch of salt and pepper. Sautee until slightly clear.

Step 2

Cut onions into ringlets. Add them to skillet. You can add a little more butter if you need. Add another pinch of salt and pepper and 1-2 tablespoons of the fresh thyme.

Step 3

Sauté garlic and onions until slightly clear in a skillet.

Step 4

Prep (mise en plas) the yellow squash and zucchini. Pull the rest of the thyme off the stems, lightly chop. Have to the side.

Step 5

When garlic and onions are clear and done sautéing, scatter them in the bottom of your baking/serving dish.

Step 6

Alternate yellow and green squash on top of the onions throughout casserole dish.

Step 7

Slice tomatoes with your serrated knife.

Step 8

Alternate tomatoes throughout the casserole. Scatter a few pats of real butter throughout casserole. Squeeze the juice of 1-2 lemons over casserole and sprinkle with fresh thyme. Sprinkle with sea salt and crack pepper liberally.

Step 9

Cover dish with tin foil and cook in a 400 degree oven for 20 minutes..

Step 10

Remove tin foil. Sprinkle the parmesan cheese over entire casserole. Want extra cheesy, add more cheese. Sprinkle the rest of the thyme on top. Place back into oven uncovered for about 5 minutes.