Name: Late Summer Garden Casserole
Ingredients: 2 md Zucchini; 1 md Eggplant; 1 lg Red Bell Pepper; 2 lg Onions; 12 Basil Leaves; (12 to 16); 1 ts Fresh Thyme Leaves; or 1/4 tsp dried; 2 tb Olive Oil; 2 Garlic Cloves; minced; 1 Shallot; minced; 1/4 c Tomato Juice; 1/4 ts Salt; 1 ds Freshly Ground Black Pepper; 1 c Shredded Mozzarella Cheese; 2 tb Freshly Grated Parmesan Or Asiago Cheese; 2 tb Minced Fresh Parsley

When I was coming to Christ, I thought I was doing it all myself, and though I sought the Lord earnestly, I had no idea the Lord was seeking me. I do not think the young convert is at first aware of this… One week-night, ... the thought struck me, "How did you come to be a Christian?" I sought the Lord. "But how did you come to seek the Lord?" The truth flashed across my mind in a moment – I should not have sought Him unless there had been some previous influence in my mind to make me seek Him. I prayed, thought I, but then I asked myself, How came I to pray? I was induced to pray by reading the Scriptures. How came I to read the Scriptures? I did read them, but what led me to do so? Then, in a moment, I saw that God was at the bottom of it all, and that He was the Author of my faith, and so the whole doctrine of grace opened up to me, and from that doctrine I have not departed to this day, and I desire to make this my constant confession, "I ascribe my change wholly to God"

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Veg09	4	servings

INGREDIENTS

2	md	Zucchini
1	md	Eggplant
1	lg	Red Bell Pepper
2	lg	Onions
12		Basil Leaves; (12 to 16)
1	ts	Fresh Thyme Leaves; or 1/4 tsp dried
2	tb	Olive Oil
2		Garlic Cloves; minced
1		Shallot; minced
1/4	c	Tomato Juice
1/4	ts	Salt
1	ds	Freshly Ground Black Pepper
1	c	Shredded Mozzarella Cheese
2	tb	Freshly Grated Parmesan Or Asiago Cheese
2	tb	Minced Fresh Parsley

INSTRUCTIONS

Preheat oven to 375 degrees. Lightly oil a 13 X 9 inch non-stick casserole
dish.
Remove stem and blossom ends of zucchini and cut crosswise into 1/4 inch
thick slices. Trim and peel eggplant and cut crosswise into 1/2 inch thick
slices. Remove core and seeds from bell pepper and cut into 1/4 inch thick
rings. Peel onions and cut into thin slices. Layer the vegetables in
prepared casserole dish, alternating with basil and thyme.
Heat oil in a small pan over medium-low heat. Add the minced garlic and
shallot and cook, stirring constantly, 1 minute, or until shallot and
garlic begin to soften. Stir the tomato juice, salt and pepper into the
pan. Spoon tomato juice mixture over the vegetables in the casserole dish.
Bake the casserole 35-40 minutes, or until the vegetables are firm-tender.
Combine cheeses with parsley and sprinkle over the casserole. Bake 10-15
minutes, or until the cheeses are melted and the vegetables are tender.
NOTES : Serve with rice and a tomato salad.
Recipe by: Susan Sassaman Claessens
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Life: your chance to spurn God’s love Eternity: living with the consequences”