Provençal Casserole

Ingredients

• 2 onions
• 1 chopped chili pepper
• 750 g tomatoes
• 2 Zucchini
• 500 g Potatoes
• 2 yellow bell peppers
• 200 ml vegetable broth
• 4 tbsp olive oil (40 ml)
• 2 tbsp chopped marjoram
• 2 tbsp chopped parsley
• Salt
• Pepper

Instructions

1. 1.

   Peel and halve the onions, then slice them into strips. Rinse the tomatoes with hot water, peel them, remove the stem and cut into thick slices.

2. 2.

   Wash, trim and slice the zucchini. Wash the bell peppers, dry them, halve them, remove seeds and white membranes, then slice into strips. Peel the potatoes and grate finely.

3. 3.

   If needed, brush a baking dish with 1 tbsp oil. Layer half of the tomato slices, season with salt and pepper, and sprinkle with ¼ of the herbs. Layer the potatoes on top, seasoning again with salt and pepper. Mix the remaining vegetables and chili with herbs, season with salt and pepper, and spread over the potatoes. Cover with the remaining tomatoes, season, and drizzle with the rest of the oil.

4. 4.

   Pour in the vegetable broth and bake in a preheated oven at 180°C (fan 160°C; gas: level 2-3) for about 50 minutes. If the tomatoes darken too much, cover with foil. Serve the Provençal casserole sprinkled with marjoram and parsley.