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1
Slice potatoes, zucchini and bell pepper 1/4 inch thick.
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2
Slice carrots, tomato and rutabaga 1/8 inch thick.
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3
Slice onion as thin as you can, maintaining shape.
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4
If you are using beef, cut into strips about 1-1 1/2 inch wide, about 2 inches long, and no thicker than 1/4 inch.
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5
The layering will go in two parts, so only use half the veggies at a time.
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6
Layer potato, carrot, onion, bell pepper.
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7
Then the rutabaga, pepper the rutabaga with about 1 tsp of the pepper.
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8
Then layer the zucchini, mushrooms, beef and tomato.
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9
Gently salt the tomato with 1/2 tsp salt.
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10
Repeat steps 6 to 9.
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11
In a separate medium saucepan gently heat the tomato sauce, water, bouillon, bay leaf, basil, onion powder, 1 tbsp pepper and garlic until it begins to boil.
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12
Turn it off and remove the bay leaf, don't burn your fingers!
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13
Gently pour over the veggies, distributing evenly.
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14
Cover and bake 1 hour 15 minutes at 350 degrees F.
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15
After 45 minutes lift lid and gently push down with back of spoon. Replace lid and continue baking.
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16
To test for done-ness insert butter knife in center, you should meet very little resistance. If you feel it is not done, bake another 15 minutes.
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17
Spoon out into bowls and enjoy!
