Recipe – Roast Vegetable Layered Casserole

This is a lovely vegetarian variation of a summer vegetable casserole, which can be made in a loaf pan or small baking dish. When entertaining a small group, this dish can be a weekday casserole or an excellent side dish. 

Basic Recipe Information

  • Prep time: 20 mins
  • Cooking time: 2 hours
  • Servings: 2


  • Chopping board
  • Knife
  • Small jug or bowl
  • Loaf pan or small baking dish


  • 3-4 medium potatoes (thinly sliced)
  • 1 medium zucchini (thinly sliced)
  • 1 small eggplant (thinly sliced)
  • 4 plum tomatoes (thinly sliced)
  • 2-3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika

Preparation Directions

  • Preheat the oven to 430F
  • Wash and thinly slice the vegetables
  • Once all the veggies are thinly sliced, Lightly oil the loaf pan or small baking dish.
  • Stand the dish on its end and start layering them. Continue until the pan is full. Depending on the size of the vegetable, it may take 3-4 slices across the width of the pan.
  • In a small jug or bowl, mix oil with the herbs, paprika, salt, and pepper. Drizzle the oil mixture over the veggies.
  • Cover the pan with foil and roast at 430F for an hour.
  • After that, take off the foil and bake for another 45-60 minutes.