Serves 4

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.

Ingredients:

1 zucchini
1 small eggplant
1  potato
1/4 tsp pepper
1/2 tsp salt
1/2 tsp oregano

1/4 cup olive oil
2/3 cup tomato sauce

1 1/2 quart casserole

Method:

Preheat the oven to 375F.

Meanwhile, slice all the veggies into thin discs. Resist the urge to see if they’ll fly, like frisbees, across your kitchen.

Drop some liquid sunshine (olive oil) into a 1 1/2 quart casserole (you can scale this up pretty easily, if you need to feed more people).

Layer on some potatoes…

Gather the salt, pepper, and oregano together…

And sprinkle the blend onto each layer…

Add on the eggplant… and more olive oil. Embrace the oil – this is supposed to be a luxuriously rich dish.

Next up, zucchini.

And half your tomato sauce.

Keep piling everything on in layers… with spices and oil each time…

Ending with the tomato sauce.

Roast, covered, for 1 – 1.5 hours.

Meanwhile, take a nap or stare out the window with a cup of tea. Or call someone you’ve been meaning to call.

When your timer goes off, scoop the veggies onto your plate and sigh with satisfaction. Yum!

Mediterranean Roast Veggies |Briam

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Print Recipe

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.

• CourseSides & Salads
• LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian
• Food TypeMiss Ava's Favorite Recipes, Potatoes, Sasha's Favorite Recipes, Vegetables

Servings	Prep Time
4 people	15 minutes

Cook Time

1 hour

Servings Prep Time 4 people 15 minutes

Cook Time 1 hour

Mediterranean Roast Veggies |Briam Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe 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. CourseSides & Salads LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian Food TypeMiss Ava's Favorite Recipes, Potatoes, Sasha's Favorite Recipes, Vegetables Servings Prep Time 4 people 15 minutes Cook Time 1 hour Servings Prep Time 4 people 15 minutes Cook Time 1 hour

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:MetricUS Imperial

Instructions

1. Preheat oven to 375F.
2. Mix the salt, pepper and oregano together in a small bowl.
3. In a 1 1/2 quart casserole drizzle olive oil along the bottom.
4. Add a layer of potatoes, eggplant and zucchini with a sprinkle of the oregano mixture and a bit more olive oil between each layer.
5. Add half the tomato sauce.
6. Keep piling in the layers with spices and oil each time ending with tomato sauce
7. Roast, covered, for 1 to 1 1/2 hours.