Autumn Vegetable Casserole

"This earthy dish smells wonderful while baking and once you taste this creation you're sure to add it to your favourites list! It is great reheated and is superb for potluck. Feel free to change out the veggies for ones that suit your palate but I think you'll find this is a good combo. I do not measure anything when I make this, it's all about a shake and a dash. Have fun with it, it's so yummy! If you are vegan or want it to be pareve just omit the cheese."
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Ready In:
1hr 15mins




  • Spray a rectangular 9x13 pan with cooking spray. Arrange all potato slices on the bottom. Sprinkle with 1/3 of salt, pepper, crumbs and a drizzle of oil.
  • Layer the red pepper, onion and zucchini strips next. Repeat 1/3 of s&p, crumbs, oil.
  • Top with tomato slices and the remaining oil,s&p, crumbs.
  • Sprinkle on the cheese.
  • Bake uncovered in a 350F oven for 1 hour.
  • Let stand 10 minutes before slicing.
  • YUMMY!

Questions & Replies

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  1. This was really easy, and quite tasty. I added some cubed tempeh (pre-browned with half of the onion) right above the potato layer to give it some protein.
  2. This is a good flavorful recipe, but I think it makes a better side dish than an entree. Thanks for the recipe!


I love cooking and trying new recipes. <br> <br>I am a displaced Bluenoser. <br> <br>My husband Gilad, is my best friend and my soulmate. We do most everything together. <br> <br>Our daughter Tiffany, is now 21 and has been living on her own for 4 years now. That makes us empty nesters, WOO HOO! <br> <br>Besides mucking about in the kitchen, I also enjoy mucking about in the garden and reading while lounging on the swing. <br> <br>Our cat, Muffins provides much entertainment as do most felines! <br> <br>I try to start and end each day with at least 3 (sometimes that's a tough one) things that I am grateful for. No matter how hard life seems, I know I have it easy compared to so many others. <br> <br>B'Shalom, <br>Annie
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