Hearty Vegetable Casserole


This is an easy and versatile dish to take to a potluck, to serve as part of a holiday buffet, to make ahead or enjoy with your family before the big day, or as a lunch or brunch. It is also substantial enough to fill out the plate for vegetarians. Quantities here are approximate and you may want to double everything for a larger group.


    • ¼ cup olive oil
    • 1 large eggplant or 2/3 of the smaller oriental-type eggplants, cut into small pieces
    • 3 zucchinis, cut into small pieces
    • 1 large onion, sliced
    • 2-3 cloves of garlic, minced
    • 1 ½ lbs. potatoes, cleaned and diced
    • 1 bottle of Italian tomato passata (Substitute canned crushed tomatoes if you can’t find passata)
    • 1 small container of cherry tomatoes
    • 1 bunch of your favourite fresh herbs(Basil, oregano, rosemary, etc.) chopped, or substitute a couple of tablespoons of dried herbs
    • salt and pepper
    • ½ lb. (250 grams) of crumbled feta cheese
    • 4-5 oz. or 150 grams of GF breadcrumbs, or crushed GF crackers or chips



    Heat the oil in a large frying pan and sauté eggplant, zucchini, onion, and garlic until soft, about 5 minutes.


    Add all the rest of the ingredients, except for the crumbs and the cheese, season with salt and pepper to taste, then transfer to an oven-proof casserole dish. If making ahead, allow assembled casserole to cool, cover and refrigerate. 


    When ready to cook, pre-heat oven to 400⁰F and bake for 45 minutes. Remove from the oven to sprinkle the cheese and crumbs on top, do not mix in, and return to the oven for 15 minutes. It should look golden, crispy, and delicious!

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