the ingredients:
1/4 cup extra-virgin olive oil (plus more for greasing and drizzling)
1 large shallot (minced)
1 lb. summer squash (sliced into coins)
1 lb. zucchini (sliced into coins)
2 red peppers (sliced lengthwise 2″ thick)
2 yellow peppers (sliced lengthwise 2″ thick)
kosher salt and freshly ground pepper
4 oz. feta cheese (crumbled)
1/4 cup mint (chopped)
1/3 cup panko bread crumbs
the method:
preheat the oven to 375.
in a large skillet, heat the olive oil. add the shallot, and cook over moderate heat until softened, about three minutes. add all of the vegetables, and cook over medium-high heat until slightly softened and tender. season, to taste, with salt and pepper. make sure the vegetables are thoroughly seasoned because this is your only chance to do so.
oil a 13 x 9 baking dish. do a layer of the zucchini and squash coins on the bottom, and then sprinkle half of the feta and mint leaves. top with a layer of the peppers, skin side up. repeat the layering process again (you should end with six layers in total).* sprinkle the panko on top, and drizzle with a little bit of olive oil. bake in the upper third of the oven for 45 minutes, until bubbling and crisp. if you notice the panko are browning too much, drape a piece of foil over the baking dish. let stand for five minutes, and serve hot or warm.
*this can be made ahead of time. complete all steps up until this point, and sprinkle the panko right before baking.
**ignore the fact that the picture only shows zucchini and not summer squash. the intention was to use both.
inspired by a food and wine recipe.