Recipe: Seared Vegetable Casserole

SEARED VEGETABLE CASSEROLE

2 two-cup aluminum pans
Cooking spray
1 zucchini, thinly sliced lengthwise
1 yellow squash, thinly sliced lengthwise
1 red pepper, sliced into large strips or roasted and cut into large strips
4 mushrooms, sliced
1 tomato, thinly sliced
Fresh basil
1 cup tomato sauce, homemade (recipe below) or store-bought
1 cup mozzarella cheese
Salt and pepper to taste
Olive-oil cooking spray

Lightly spray a saute pan with olive oil and heat to medium. Brown or sear vegetables on both sides and lightly season with salt and pepper. Place seared vegetables on paper towels to absorb the moisture. Layer the vegetables, cheese, tomato sauce and basil leaves in the aluminum pans. Add ground fresh pepper to taste. Place in preheated oven and bake until just heated through - the cheese should be melted completely. Serve with a little sauce on the side.

Tomato Sauce
1 onion, chopped
2 cloves of garlic, finely chopped
1 carrot, peeled and finely chopped
2 tablespoon of extra virgin olive oil
2-3 cups of fresh peeled seedless tomatoes (canned is fine)
Sprig of fresh basil
Salt and fresh ground pepper to taste
1 pinch of sugar (optional)

Saut the onion and garlic until soft and transparent. Add the carrot, tomatoes, basil, salt and pepper, and sugar if desired. Cook on low heat until half the mixture has reduced. Puree in a blender. Use in your favorite recipe.