This is my FAVORITE casserole recipe. You can also make it without the cheese. The smell in the house after an hour or so is AMAZING!
- 1 zucchini, sliced
- 3 potatoes, peeled and sliced
- 1 large eggplant, sliced
- 3 red peppers, cut in rings
- 1 large onion, cut in rings
- 1/2 cup Parmesan or Romano cheese (Vegan Alternative- I always check and make sure the label does not include casein
- salt and pepper to taste
- 5 cloves fresh garlic, pressed
- 1 tsp. oregano
- 1 large can petite diced tomatoes
I do vary the ingredients based on what the farmers market has in season.
Place layers of veggies in greased baking pan alternating with 4 tbsp.
grated cheese, salt and pepper. Combine garlic and oregano with
tomatoes. Top the casserole with tomatoes and grated cheese. Drizzle
olive oil over top. Sprinkle with shredded mozzarella. Cover and bake at
350 for 1 1/2 hours. Uncover and bake at 375 for 1 1/2 hours.
* We use vegan cheese in place of real cheese and nutritional yeast.
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