- 1 1/2 teaspoons butter, unsalted - softened
- 6-7 thin springs fresh asparagus, cut into 2-inch pieces
- 6 cherry-sized ripe heirloom tomatoes, halves and seeds removed
- 3 small yellow potatoes, thinly sliced
- 1 small zucchini, thinly sliced
- 1 small yellow "summer" squash, thinly sliced
- 1/4 cup thinly sliced sweet onion
- 1/2 cup milk
- 1 clove garlic, peeled and minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly cracked black pepper
- 2 tablespoons butter, unsalted - chilled and cut into 1/4-inch pieces
- 1/2 cup cheese, shredded sharp white cheddar
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 375º F. Lightly grease a 2.8-liter casserole dish with softened butter; set aside while preparing the vegetables.
Prepare the vegetables and then alternately arrange them in a single layer in the bottom of the prepared casserole dish, overlapping slightly but not completely covering one another.
Slowly pour the milk over the vegetables. Milk should reach around the edges of the vegetable medley, but not so much as to submerge them. Sprinkle the minced garlic, kosher salt, and freshly cracked black pepper over the vegetables. Scatter the chilled butter pieces over top.
Bake the casserole for 30 minutes. Lightly press the vegetables into the milk mixture with the back of a flat spatula. Continue baking for an additional 15 minutes. Sprinkle the cheese over the vegetables. Return the casserole to the oven and bake for 5 more minutes, or until cheese is melted and begins to brown.
Recipe Notes: When using watery vegetables as zucchini and summer squash, slicing and allowing the vegetables to sit on a double thickness of paper towel for about 10 minutes is recommended to absorb some of the water that will weep from the cut vegetables.