Sig's Potato and Vegetable Casserole

1. 1

   First slice the washed unpeeled potatoes thinly , then slice the zucchini into slightly bigger slices .

2. 2

   Next slice the tomatoes and the peppers and chop the parsley finely

3. 3

   Next chop the garlic finely

4. 4

   Heat 1 and 1/2 cup of water to boiling point in kettle or pot

5. 5

   Now lay the first layer of potato slices into the bottom of your stone or glassware casserole dish follow with a layer of zucchini , then tomatoes and then peppers , sprinkle some of the chopped parsley and then with the garlic and some salt and pepper, and a small pinch of turmeric.

6. 6

   Then repeat the layers one more time, potatoes , zucchini, tomatoes , peppers , garlic , parsley, salt and pepper.

7. 7

   This time there is no need to add more turmeric.

8. 8

   Now whisk the hot water and oil together and gently pour over the vegetables

9. 9

   Bake in a oven at about 180 C for about 60 minutes , turn oven off and leave to stand for about 10-15 minutes before serving .

10. 10

    This can be served as a vegetarian starter or main meal or served with pork schnitzel , steak or chicken

* Per serving · 4 servings · Values may vary.

No additional tips available.