For vegetable casserole, you will need:

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.