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Sig's Potato and Vegetable Casserole

1 kg firm potatoes , I use salad potatoes
3 medium to large zucchini
3 to 4 large tomatoes on the vine
3 Long sweet Italian peppers
6 large cloves smoked garlic
1 bunch flat leaf parsley
1 cup (small) olive oil
1 and 1/2 cup (small) hot water
1 each Good pinch of salt and pepper , I use cayenne pepper
1 pinch small of turmeric (optional)


First slice the washed unpeeled potatoes thinly , then slice the zucchini into slightly bigger slices . Next slice the tomatoes and the peppers and chop the parsley finely Next chop the garlic finely Heat 1 and 1/2 cup of water to boiling point in kettle or pot Now lay the first layer of potato slices into the bottom of your stone or glassware casserole dish follow with a layer of zucchini , then tomatoes and then peppers , sprinkle some of the chopped parsley and then with the garlic and some salt and pepper, and a small pinch of turmeric. Then repeat the layers one more time, potatoes , zucchini, tomatoes , peppers , garlic , parsley, salt and pepper. This time there is no need to add more turmeric. Now whisk the hot water and oil together and gently pour over the vegetables Bake in a oven at about 180 C for about 60 minutes , turn oven off and leave to stand for about 10-15 minutes before serving . This can be served as a vegetarian starter or main meal or served with pork schnitzel , steak or chicken

Source: cookpad.com