John Myers
Ingredients for 4 servings:
- 800 g tomatoes
- 1 carrot(s)
- 100 g onion(s)
- 1 garlic clove(s)
- 2 tbsp olive oil
- ½ tsp smoked paprika powder
- 20 g oregano, fresh
- e.g. salt and pepper
- 5 large potatoes
- 8 tbsp olives
- 2 zucchinis
- 1 eggplant(s)
- 2 green bell peppers
- 1 red bell pepper(s)
- 50 g almonds
- 80 g panko
- e.g. salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
For the vegan vegetable casserole, first prepare the sauce. To do this, make a cross-shaped incision on the bottom of the tomatoes, place them in a pot, and blanch them in hot water. Then peel off the skin and dice finely. Finely dice the onions and garlic and fry them in a pot with the olive oil. Then add the tomatoes and grate the carrot. Season the tomato sauce with the spices and simmer for about 20 minutes. For the casserole, halve the zucchini and eggplant lengthwise and cut into slices, then place them on a baking tray and brush with olive oil. Grill everything at 200°C for five minutes, then turn the eggplant and zucchini over, brush with oil, and grill again. Now boil the potatoes in salted water for about five minutes and then drain. Cut them into 1 cm thick slices, place them on a baking tray, and grill for five minutes on each side. Quarter the peppers, trim and grill them skin-side up under the broiler for 10 minutes, then peel off the skin. Once all the vegetables are grilled, add them to the casserole dish. You can layer them carefully or simply add half of the vegetables to the dish. Then top with the sauce and add the other half of the vegetables on top. Finally, sprinkle the breadcrumbs on top of the casserole, chop the almonds and sprinkle them on top, and bake for another 20 minutes.
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