Potato and vegetable casserole

Ingredients for 4 servings:

• 1 zucchini
• 2 large bell peppers
• 3 carrots
• 8 potatoes
• 1 sprig(s) rosemary
• 8 small tomatoes
• 2 onions
• 1 tbsp coconut oil
• 300 ml coconut milk
• 4 slices of cheese
• 1 tsp thyme
• 1 tsp oregano

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Peel the potatoes and cook in salted water until al dente. In the meantime, cut the carrots, bell peppers, zucchini, and onions into large wedges and score the tomatoes with a knife. Melt the coconut oil in a large pan, then add the carrot wedges and season with salt. Once they’ve been seared on all sides, add the bell peppers and cook. Remove the rosemary needles from the sprig and chop finely. Add the zucchini, tomatoes, onions, and rosemary to the pan, stir everything, and add a little more salt. Adjust the heat so that everything sizzles slightly but doesn’t burn. Add a little water to the pan so the vegetables are briefly steamed. Make sure the vegetables remain al dente and don’t become too soft. Remove the cooked potatoes from the pot, slice them, and add them to the pan. The water should have evaporated by now. Add the thyme and oregano to the vegetables and potatoes in the pan and toss to coat. When the vegetables are perfectly cooked, add the coconut milk and season with salt and pepper, if desired. Simmer for another five minutes, then transfer everything to a casserole dish. Arrange the cheese slices on top and place the dish in the upper third of the oven. Set the grill function and leave the casserole in the oven until the cheese is golden brown and melted.