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SPRING ROASTED VEGGIE CASSEROLE

Ingredients

  • 4 large Aubergines cubed
  • 4 large Zucchini sliced
  • 2 medium onions chopped
  • 2 Red Bell Peppers sliced
  • 6 fresh Tomatoes grated
  • 2 teaspoons Tomato Paste optional
  • 2 Garlic Cloves optional
  • 1 cup Olive Oil
  • Salt
  • Pepper
  • 1 tablespoon Oregano optional

Instructions

  1. Wash and drain all vegetables and then pat down dry.
  2. Cube and slice the Aubergine and Zucchini.
  3. Slice Peppers.
  4. Add all the ingredients into a large pan and add fresh tomatoes.
  5. Add in olive oil, salt, pepper, tomato paste and top with peppers and oregano.