Southern Summer Vegetable Casserole

Southern summers, especially Deep South summers, bring on weather conditions that seem downright intolerable at times. But those same conditions that try our souls, bring forth a bounty of delectable produce that’s so spectacular it’s the topic of dinner conversations and published articles. It makes folks stop dead in their tracks on busy roads when...

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The post Southern Summer Vegetable Casserole appeared first on Syrup and Biscuits - Jackie Garvin's Southern food blog.


  • yield: 6 to 8 servings
  • Layered with summer vegetable favorites, fresh herbs, and cheese. Perfect as a summer take-along.  Use any variety of tomato. If using Romas, omit salting and draining them.
  • 4 medium (or 2 large) tomatoes, sliced
  • kosher salt
  • 1 large sweet onion, thinly sliced
  • 1 tablespoon unsalted butter
  • 2 to 3 sprigs fresh thyme
  • 1/2 cup cooked Southern field peas (I used zipper peas)
  • 1 or 2  medium yellow squash, thinly sliced
  • 1 or 2 medium zucchini, thinly sliced
  • 7 or 8 fresh basil leaves, thinly sliced in strips
  • 4-1-1 seasoning
  • 8 ounces Gruyere cheese, grated
Read the whole recipe on Syrup and Biscuits