Greek style vegetable casserole

vegetable gratin
vegetable gratin
Eat the colours of the rainbow and create meal which you won’t even realise doesn’t include meat. Serve with crusty bread and enjoy.
Makes 6 servings 

vegetable gratin


  • 1 eggplant cut crosswise into four sections, then lengthwise into quarters
  • 1 large zuccini or cut crosswise into four sections, then lengthwise into quarters
  • 4 tomatos halved
  • 1 red pepper but into 2 cm cubes
  • 1 small red onion, cut into 1/2-inch wedges
  • 4 tablespoons olive oil, divided
  • salt
  • 3 large potatoes, cut into 1-inch wedges
  • 1 can peeled whole tomatoes, cut into quarters, juices reserved
  • 4 garlic cloves, sliced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dried oregano
  • a couple of sprigs of fresh rosemary
  • 1/4 cup crumbled feta


Preheat oven to 200°C. Place eggplant, zucchini, onion, pepper and tomato and 1 Tbsp. oil in a medium bowl; toss to coat. Season with salt. Transfer to a large baking dish with (9×13″ or larger) and roast until zucchini is slightly dried and beginning to turn brown, 12–15 minutes. Transfer to a wire rack.

Meanwhile, toss remaining 3 Tbsp. oil, the potatoes, canned tomatoes (with their juices), garlic, lemon juice, and oregano in a medium bowl. Season with salt. Place mixture in same baking dish; top with the roasted vegetables and sprigs of rosemary. Cover with foil and bake for 30 minutes. Remove foil and stir vegetables; bake until pan is nearly dry and potatoes are tender and beginning to brown, 25–35 minutes longer.

Let casserole sit for 10 minutes. Garnish with feta and serve.