Layered Vegetable Casserole
This Layered Vegetable Casserole is a colorful and hearty dish made with seasonal vegetables like zucchini, tomatoes, and bell peppers, all baked with a savory herb-infused sauce. It’s the perfect dish for a comforting autumn dinner.
Equipment
- Large casserole or slow cooker
- knife
- Cutting board
- mixing bowl
Ingrediënten
- 6 potatoes sliced
- 1 large onion sliced
- 2 carrots sliced
- 1 green pepper sliced
- 1 zucchini sliced
Optional Vegetables:
- Mushrooms
- Broccoli
- Green beans
Sauce:
- 2 ½ cups tomato sauce
- ¼ cup tamari low-sodium
- 1 tsp thyme ground
- 1 tsp dry mustard
- 1 tsp basil
- 2 tsp chili powder
- ½ tsp cinnamon
- ⅛ tsp sage
- 2 tbsp parsley flakes
Instructies
- Layer the potatoes, onion, carrots, green pepper, and zucchini in a large casserole or slow cooker in the order given.
- Mix all sauce ingredients in a bowl until well combined.
- Pour the sauce evenly over the layered vegetables.
- Cover and cook for 6 hours on high or 12 hours on low.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with quinoa or couscous for a complete, nutritious meal.
Wine Advice:
A light white wine like Sauvignon Blanc or a dry Rosé complements the fresh flavors of the layered vegetables.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 6 g | Fiber: 6 g | Sugar: 8 g | Salt: 0.9 g
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