Roasted Summer Vegetable Casserole
Ingredients
Preparation steps
Rinse zucchini, pat dry, clean and slice. Peel potatoes. Rinse and peel eggplant. Slice the potatoes and eggplant.
Peel the onions and chop finely. Rinse the peppers, cut lengthwise, remove seeds and finely chop. Blanch tomatoes in boiling water. Peel, halve, remove seeds and cut into slices.
Grease a large lidded casserole dish with the butter.
Line the bottom of the dish with half of the tomato slices. Season with salt and pepper to taste. Arrange the zucchini, potatoes, eggplant, onions and peppers over top. Season with salt and pepper to taste.
Sprinkle the herbs over the vegetables. Finally, the layer remaining tomato slices on top.
Heat the oil on the stove with 250 ml (approximately 1 cup) of water. Pour over the casserole and bake in a 180°C (approximately 350°F) oven for 1 1/2 to 2 hours. In the last 30 minutes, remove the lid, add the pickled peppers and continue to cook until done.
