Summertime means lots of fresh veggies, which we eat to balance out all the ice cream that is also associated with this (and in my case, every) time of year.

Sure we can grill them, sauté them, and also, well, ... I’m out of other ways to prepare them. But thankfully I’ve stumbled across this interesting recipe that’s pretty good, so I’m sharing it. One downside: the leftovers are not great re-heated later.

This veggie casserole can be a side dish to something like grilled chicken, but since I don’t miss meat, I served it as an entrée. Like any casserole, it’s loaded with cheese. I guess that’s what we think we have to do to make veggie taste good. Feel free to use a little less. I did and doubt it mattered. Except as a trade-off for more ice cream. You decide.

Summer veggie casserole
Ingredients:
2 C. water
4 Tbsp. butter or margarine
8 ounces dry stuffing mix (e.g. Stove Top)
1 large eggplant, diced
1 large zucchini, diced
1 large squash, diced
1 bunch asparagus, pieces halved
2 C. shredded Colby cheese

Directions:
Microwave water, margarine and stuffing mix covered on high for about 10 minutes. Fluff with a fork. Place veggies in a little olive oil over medium heat and cook for 15 to 10 minutes. In a large casserole dish, layer veggies, cheese and stuffing, ending with cheese. Bake for 30 minutes at 350 degrees.