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

Equipment:

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

Ingredients:

• 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.