This simple layered casserole is vegan, rich, and addictive. The vegetables cook down into a soft casserole, but can be uncovered half way through cooking to reduce the effects of steaming.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 1 hour |
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This simple layered casserole is vegan, rich, and addictive. The vegetables cook down into a soft casserole, but can be uncovered half way through cooking to reduce the effects of steaming.
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Ingredients
- 1 zucchini , thinly sliced
- 1 eggplant , small, thinly sliced
- 1 potato , thinly sliced
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/4 cup olive oil
- 2/3 cup tomato sauce
Servings: people
Units:
Instructions
- Preheat oven to 375F.
- Mix the salt, pepper and oregano together in a small bowl.
- In a 1 1/2 quart casserole drizzle olive oil along the bottom.
- Add a layer of potatoes, eggplant and zucchini with a sprinkle of the oregano mixture and a bit more olive oil between each layer.
- Add half the tomato sauce.
- Keep piling in the layers with spices and oil each time ending with tomato sauce
- Roast, covered, for 1 to 1 1/2 hours.