Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Tiella (Baked Vegetable Casserole)

Vegetables - Mixed - -

INGREDIENTS

2 1/2 T extra virgin olive oil
2 large onions, thinly sliced
2 T minced garlic
1/2 lb / 450 g mushrooms thickly sliced (preferably shitakes or chantrelles but anything darkish will do fine)
1 lb / 450 g zucchini, sliced about 1/4 inch / 7 mm thick
1 lb / 450 g small waxy potatoes, parboiled 10 minutes
1 cup fresh or canned diced tomatoes in their juice
1/2 cup fresh basil leaves, rolled up and thinly sliced
Salt and fresh black pepper to taste
1/2 cup fresh bread crumbs

METHOD

Heat 2 T of the oil in a large heavy non-stick skillet. Add the onions and saute over medium high heat until they get tender. Add one T of the minced garlic and keep sauteing until the onions begin to brown. Add the mushrooms and saute 5 minutes more. Sprinkle with salt and pepper to taste. Set aside.

Place the zucchini slices on an oiled cookie sheet and brush the tops lightly with oil. Broil 3 to 4 inches (8 to 10 cm) from the heat until they start to brown, then turn the slices over and brown the other side. Set aside. Oil an ovenproof casserole that is 10 inches (25 cm) wide and 2 inches (5 cm) deep. Place half the onion-mushroom mixture in the bottom. Top with the potato slices and sprinkle the chiffonaded basil and the second T of minced garlic, plus salt and pepper to taste. Cover this with the remaining onion-mushroom mixture, the tomatoes, the remaining basil and salt and pepper to taste. Sprinkle the bread crumbs over the top. Drizzle the last 1/2 T of olive oil over the top. Bake for 40 minutes and serve hot.

posted by Mr Falafel

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