Layered Vegetable Casserole

This is one of my favorite casseroles!

Usually casseroles are associated with winter but the blend of vegetables and herbs makes this a light, yet filling meal. Add a tossed salad and you are good to go!

As always, organic ingredients are best.

Use your mandolin slicer if you have one.

Layered Vegetable Casserole
Print Recipe
Servings
2-4
Servings
2-4
Layered Vegetable Casserole
Print Recipe
Servings
2-4
Servings
2-4
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Combine Tomatoes, Rosemary, Parsley, Garlic, Salt and Pepper in a small bowl to blend.
  3. Lightly oil a 2qt. casserole dish.
  4. In layers place half the Potatoes, then Zucchini, Peppers, Eggplant and Tomato mixture. Repeat the layers.
  5. Cover with Parchment Paper* and bake at 350 for 1 hour and 15 minutes.
  6. Sprinkle the Feta on top and bake another 15-20 minutes, uncovered. Feta doesn’t melt but it will soften.
  7. Remove from the oven, cover and let rest about 15 minutes.
  8. *If you would prefer to cover with aluminum foil, that’s fine. I just don’t recommend using it because it is so unhealthy.
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