Go Back

SPRING ROASTED VEGGIE CASSEROLE

Print Recipe Pin Recipe

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
 

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