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