You are here: Home » Recipes » Summer Vegetable Casserole Summer Vegetable Casserole Recipe by Relish ContributorKitchen Tested Yield 10 to 12 servings A great summer make-ahead dish starring summer’s best produce. PrintEmail Substitute soy cheese for a vegan version, and omit the okra, if you are not a fan. Most of the vegetables are rough chopped and simmered before being transferred to a 12 x 10-inch aluminum lasagna pan. You can freeze this casserole unbaked for future use. Ingredients 1 tablespoon olive oil1 medium Vidalia onion, chopped4 garlic cloves, minced1 green bell pepper, cored, seeded and chopped1 red bell pepper, cored, seeded and chopped3 hot banana peppers, cored, seeded and sliced1 medium zucchini, chopped2 yellow squash, chopped2 cups okra, sliced2 ears corn, kernels cut from the cob1 large tomato, chopped1 (28-ounce) jar marinara sauce1 cup torn fresh basil leaves2 cups shredded low-fat cheddar or monterey jack or a combination of both cheeses1/2 cup plain dried breadcrumbs Instructions Preheat oven to 375F. Heat oil in a large nonstick saute pan or skillet over high heat. Add onions, garlic, green peppers, red peppers and banana peppers and saute 3 minutes. Add zucchini, yellow squash, okra and corn; continue to saute 2 minutes. Add marinara sauce and basil. Bring to a boil, reduce heat and simmer 2 minutes. Transfer vegetable mixture to a 12 x 10 x 2-inch pan (you can use a disposable lasagna pan) and top with cheese and crumbs. Bake, uncovered, 30 minutes until heated through and brown on top. Cool slightly before serving.