Middle Eastern Vegetable Casserole

I was in the mood for some Middle Eastern food, specifically falafel and hummus. Not having time to go to the store, I used up what veggies I had on hand to fill my veg quota for the day. It is a recipe I will continue to play with, but it definitely sated my craving.

• Ready In: 45 mins
• Serves: 6

Ingredients

• Vegetables

• 2  medium russet potatoes
• 2  cups broccoli florets
• 1  cup cherry tomatoes, halved
•  salt
•  pepper
•  olive oil

• Puree

• 2 (15 ounce) cans garbanzo beans, drained and rinsed
• 1⁄3 cup lemon juice
• 1⁄2 medium onion, roughly chopped
• 1  medium zucchini, roughly chopped
• 3  cups  baby spinach leaves
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 2  tablespoons tahini
• 1⁄2 teaspoon salt
• 1⁄4 cup flat leaf parsley, chopped
• 1⁄3 cup vegetable broth
• 2  egg whites

Directions

1. Preheat oven to 375°F.
2. Dice 1 1/2 of the potatoes and slice the remaining half thinly (1/8" or so).
3. Toss the diced potato with a small amount of olive oil, salt and pepper and roast in your casserole dish for 10 minutes.
4. Add broccoli and toss to evenly distribute. Roast an additional 5 minutes.
5. Meanwhile combine Puree ingredients in food processor or blender and process until smooth.
6. When the potatoes and broccoli are finished roasting (15 min.) sprinkle the tomatoes evenly around the casserole dish. Add additional seasoning at this point if you choose. (salt,pepper).
7. Pour puree over the vegetables and spread with spoon or spatula to evenly distribute.
8. Lay the potato slices on top of the dish until it is evenly covered. Drizzle with Extra Virgin Olive Oil and add a little final salt and pepper.
9. Bake at 375 for 20-25 minutes.