Grilled Salmon and Summer-Vegetable Casserole

WOW, September already.  I was traveling this week so Dave had to fend for himself the last three nights and he's ready for more satisfying fare than tuna, eggs, tuna, so it's time to get back to cooking!  I thought he might frequent the local Whole Foods prepared foods section, but he couldn't be bothered.  Unfortunately the fridge and the freezer were uncharacteristically bare, so there was little to choose from.....I will do better before my next absence....Another Food and Wine email led me to this mouthwatering vegetable casserole and I thought it would pair nicely with a piece of simply grilled salmon.

Summer-Vegetable Casserole, serves 2, Total time:  1 hour, 25 mins (can be prepared in advance)

1 medium-large Yukon Gold potato, peeled and sliced 1/4" thick
1 yellow bell pepper, thinly sliced
1 small onion, thinly sliced
1/2 garlic clove, minced
1 1/2 tsp fresh thyme leaves
3 plum tomatoes, sliced 1/4" thick
1 small zucchini, sliced on the diagonal 1/4" thick
Extra-virgin olive oil, for drizzling
Salt and freshly ground pepper
1 1/2 tbsp freshly grated Parmigiano-Reggiano cheese

Preheat oven to 350 degrees.  Coat a small casserole with olive oil.  Spread potatoes in the casserole in a single layer; drizzle with oil and season with salt and pepper.  In a bowl, combine the bell pepper, onion, garlic and thyme and season with salt and pepper.  Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil.  Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper.  Cover with the remaining bell pepper mixture and sprinkle with the cheese.

Cover the casserole with foil and bake for 40 mins.  Increase the oven temperature to 425.  Uncover and bake for about 20 mins longer, until the vegetables are tender and glazed on top.  Let stand for 10 mins.  Serve warm.


Grilled Salmon, serves 2, Total time:  20 mins

2/3 # Salmon fillet
Salt and pepper
Olive oil
Lemon
1 tsp dill

Prepare grill, medium high.  Brush salmon with oil and season with salt and pepper.  Grill skin side up for 4 mins, flip and grill 4 mins.  Season lightly with dill, serve with lemon slices.

Bottom line:  You only get a picture of the vegetables as the salmon came off the grill looking NOT ready for it's close-up!  Sometimes food tastes so much better than it looks.  That said, the veggies looked and tasted great.  This might be my new favorite dish....the sweetness of the onions and the creaminess of the potatoes, the tartness of the tomatoes, it all worked beautifully together.  A winner!!