Potato Vegetable Casserole

Serving size:


    • 1 1⁄2 lb
    • small waxy potatoes, peeled and thinly sliced
    • 1
    • small onion, diced
    • 1
    • small red bell pepper, seeded and diced
    • 1
    • small carrot, thinly sliced
    • 3 clv
    • garlic, minced
    • 3
    • plum tomatoes, peeled, seeded and diced
    • 1⁄4 c
    • vegetable broth or water
    • 1⁄4 c
    • olive oil
    • 1⁄2 t
    • each marjoram and thyme
    • 1⁄4 t
    • each basil and rosemary
    • salt and pepper to taste
    • 1 c
    • fresh bread crumbs
    • 2 T
    • grated parmesan cheese
10 minutes
Ready in
10 minutes


This dish has a Mediterranean flair.

Recipe adapted from Vegetarian Meat and Potatoes Cookbook ©Robin Robertson, 2002


Preheat oven to 400° F. In a large bowl, combine vegetables, stock and 3 tablespoons of the oil. Season with the herbs and salt and pepper to taste. Toss well to combine ingredients. Transfer the mixture to a large, shallow baking dish in an even layer. Cover tightly with lid or aluminum foil and bake until potatoes and carrots are tender, about 45 minutes. Meanwhile, combine breadcrumbs, cheese and remaining tablespoon of oil in a small bowl. When vegetables are tender, remove casserole from oven, uncover and sprinkle evenly with crumb mixture. Return to oven and bake 10-15 minutes longer, or until brown.