Summary

Ingredients

For the sauce:

• 800 g tomato (s)
• 1 carrot (s)
• 100 g onion (s)
• 1 clove garlic
• 2 tablespoon olive oil
• 0.5 teaspoon ½ paprika powder, smoked
• 20 g oreano, fresh
• salt and pepper

For the casserole:

• 5 large potato (s)
• 8 tablespoon olives
• 2 zucchini
• 1 eggplant (s)
• 2 bell pepper (s), green
• 1 red pepper (s)
• 50 g almond (s)
• 80 g panko
• salt and pepper

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Instructions

1. For the vegan vegetable casserole, the sauce is prepared first. To do this, score the tomatoes crosswise on the underside, place in a saucepan and scald with hot water. Then peel off the skin and dice it. Now finely dice the onions and garlic and fry them in a saucepan with the olive oil. Then add the tomatoes and grate the carrot. Season the tomato sauce with the spices and simmer for about 20 minutes.
2. For the casserole, halve the zucchini and aubergine lengthways and cut into slices, then place on a baking sheet and brush with the olive oil. Grill everything at 200 ° C for five minutes, then turn the aubergine and zucchini over, brush with oil and grill again.
3. Now boil the potatoes in salted water for about five minutes and then drain. Then cut them into 1 cm thick slices, place them on a baking sheet and grill for five minutes on each side.
4. Quarter the peppers, clean and grill under the grill for 10 minutes, skin side up, then peel off the skin.
5. As soon as all the vegetables are grilled, they are placed in the baking dish, this can be carefully layered or you can simply put half of the vegetables in the baking dish. Then you top this with the sauce and put the second half of the vegetables on top.
6. Finally, put the breadcrumbs on the casserole, chop the almonds and sprinkle over them and bake everything again for 20 minutes.