Balsamic Potato and Zucchini Casserole

Ingredients
1 tablespoon olive oil, plus more for drizzling
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon balsamic vinegar, plus more for drizzling
2 potatoes, scrubbed and sliced (about ¹⁄₂ pound)
2 large zucchini or yellow squash, sliced into rounds (about ¹⁄₂ pound)
Salt and freshly ground black pepper, to taste

Instructions
1. Preheat oven to 350*F. 

2. Heat 1 tablespoon oil in large oven safe skillet or pot over medium heat.  Add onion and garlic and sauté for a few minutes until starting to soften.  Add 1 tablespoon balsamic vinegar, lower heat, and cook a few more minutes until nicely browned. 

3. Spread onion mixture evenly over bottom of pan. Layer potatoes and squash on top.  Sprinkle with salt, pepper, and drizzle with a little more olive oil. 

4. Bake at 350*F for 30 minutes then drizzle with a little more balsamic vinegar.  Bake for 10 more minutes or until potatoes are cooked through.

Comments
This recipe is from The Creative Pot and, while mine did not look nearly as fantastic as the original, it was delicious.  I actually had to make it in the Big Green Egg because my oven had died, but I’m happy to report that the Egg works quite well as a substitute oven.  I used summer squash because that’s what had come in my CSA box.  I also used small new potatoes for the same reason.  I would be very happy to make this again, even in the grill! 

Shown here with grilled flank steak and Chimichurri.

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