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1
Preheat oven at 450.
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2
In a large saucepan pour in the EVOO and set the pan over medium-low heat.
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3
Put in the zucchini and cook it for about 2 minutes before adding in the green beans.
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4
Allow to cook together for a couple of minutes, then add in the rice, onions, and garlic.
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5
Stir in 1/2 teaspoon of salt, black pepper, and 1 teaspoon of cayenne pepper.
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6
Sautee the mixture for about 4 minutes.
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7
Pour the mixture into the clay pot.
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8
Layer the diced potatoes over the mixture.
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9
Mix in the tomatoes.
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10
Pour the cup of vegetable juice over the entire mixture, add in 1/2 teaspoon of salt, and mix.
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11
Pour enough water to cover the mixture.
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12
Put the clay pot in the oven for 30 minutes.
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13
In the meantime prepare the roux:
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14
Heat 2 tablespoons olive oil in a medium saucepan over medium heat.
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15
Add flour and stir with a wooden spoon for about 2 minutes.
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16
Add the cayenne pepper and stir continuously until fragrant.
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17
Take out the clay pot after it has cooked for 30 minutes, stir in the roux, and put it back in the oven for another 20-30 minutes, or until the potatoes are cooked.
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18
Allow the casserole to cool for about 15 minutes before serving.
