Vegetable casserole

1 green pepper, seeds removed and cut into large triangles

1 red pepper, seeds removed and cut into large triangles

2 zucchinis, cut into thick discs

1 carrots, cut into discs

1 small egg plant, cut into chunks

2 sticks celery, cut into chunks

200g white mushrooms

400g cooked small salad potatoes

500g chopped tomatoes

2 cloves garlic, crushed

1 large onion, cut into large chunks

1 tbsp chopped fresh parsley

1 sprig fresh thyme

3 bay leaves

2 vegetable stock cubes

100ml olive oil

water

salt and pepper

(serves 4)

Heat the oil in a large pan and add all raw ingredients. Allow to "sweat" for 10 minutes or so. Add stock cube, potatoes and enough water to cover everything. Bring to boil and transfer to a large casserole dish. Bake in a preheated oven at 180°C (350°F) for 1 hour. Add salt and pepper to taste and serve.

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