End-of-Summer Vegetable and Fresh Herb Casserole

4 new potatoes (about 1-1/2 lbs.), unpeeled, scrubbed, and sliced with a food processor or by hand
Salt and freshly ground pepper
2 tomatoes, sliced
1 large zucchini, unpeeled and sliced
8 oz. mushrooms, sliced
1 yellow onion, sliced and separated into rings
2 garlic cloves, minced
1 t. snipped fresh thyme or 1/2 t. dried thyme
1 T. chopped fresh basil or 3/4 t. dried basil
1/4 c. chopped fresh parsley
1/2 c. chicken broth
2 T. butter or margarine, cut into pieces
2 T. freshly grated Parmesan cheese
1 c. grated Cheddar cheese

Preheat oven to 350 degrees. In a 9-x-13-inch glass baking dish lightly coated with cooking spray or oil, arrange half of the potatoes in a layer. Season with salt and pepper to taste. Add in layers half of the tomatoes, zucchini, mushrooms, onion rings, garlic, and herbs. Repeat the layers. Pour broth evenly over the vegetables. Dot with butter. Do not stir.

Bake, covered, about 1 hour. Sprinkle cheese over the top and bake, uncovered, until the vegetables are tender-crisp and the cheeses are melted, about 10 minutes longer.

Serves 8.

From The Big Book of Potluck, p. 184.