Summer Veggie Casserole

So, I had some mushrooms, zucchini, polenta and tomatoes to use....I was inspired by the Ratatouille concept. 

I used about half of a prepared polenta tube, two tomatoes, 5-6 mushrooms, 1 small zucchini, 1 garlic clove (minced) and a few tbsps of jarred pesto, and Romano cheese. 

Prep all veggies, garlic and polenta. Thinly slice them in separate piles. 

Preheat oven to 375.

In your baking dish, put some olive oil and a dollop of pesto. 

Then begin layering, mixing up the veggies as you go. 

When your'e halfway, you can season with salt, pepper, cheese, pesto....

Then keep going! 

You can add 1/4 cup water to the dish to give it some moisture (I actually mixed the pesto and water) 

Top with more cheese and bake for about an hour. 

Summery and Moolicious!