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Layered vegetable casserole
Layered vegetable casserole

Layered vegetable casserole

Preparation 25 minutes
Cooking time 40 minutes
Servings 4


  • 2 tomatoes, sliced
  • 1 yellow pepper, quartered
  • 1 green pepper, quartered
  • 1 eggplant, sliced
  • 1 green zucchini, sliced
  • 4 medium potatoes, washed and sliced
  • 60 ml (1/4 cup) basil, chopped
  • Salt and pepper
  • 225 g (1/2 lb) mozzarella cheese, grated
  • 30 ml (1 tbsp) olive oil
  • 1 garlic clove, finely chopped
  • 250 ml (1 cup) Italian breadcrumbs
  • 15 ml (1 tbsp) fresh oregano, chopped


  1. Arrange half the vegetables with some basil in an oven-safe casserole.
  2. Season. Cover with half the cheese.
  3. Repeat step 1 with the rest of the ingredients.
  4. Preheat oven to 190°C (375°F).
  5. In a bowl, mix oil, garlic, breadcrumbs and oregano.
  6. Sprinkle mixture over vegetables.
  7. Bake for 40 minutes or until vegetables are cooked.
  8. Cut and serve with your favourite meat dish.
Availability in stores