In some areas, this is called a vegetable casserole. And in others, a Ratatouille. We simply call it delicious, but for the sake of this recipe, we went with 'casserole.'
Together with the vegetables, and creaminess of the "cheese," along with rosemary and basil," this is one you won't soon forget, no matter what you call it!
3 tablespoons olive oil
2 large cloves of garlic, smashed or minced
1/8 teaspoon rosemary
1/8 teaspoon basil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 medium sweet onion, halved and sliced thin
1 zucchini
1 small eggplant
4 Roma tomatoes
2 - 3 white potatoes
6 to 8 fresh basil leaves
3 slices of vegan cheese, quartered (12 squares total. Choose your favorite
Preheat oven to 375°
In a large bowl, combine oil, garlic, rosemary, basil, salt, and pepper. Set aside.
Lightly grease an 8 x 8-inch baking pan. Add the sliced onions in an even layer to the bottom of the pan, keeping them loose (don't pack them down).
Cut the zucchini, eggplant, tomatoes, and potatoes into 1/4 inch slices. Drop the zucchini, eggplant, and potatoes into the oil mixture and gently toss to coat. Alternate the vegetables and stack them standing each piece on its side. The onions will help hold everything in place. Wedge 6 to 8 basil leaves in between the veggies throughout the dish.
Cover the vegetables with foil and bake for 35 to 40 minutes. Remove the foil and bake uncovered for 25 to 30 minutes. The top should be lightly golden and the vegetables tender.
Remove from the oven.
Using a butter knife, separate the vegetables, a few at a time, and randomly add a quarter slice of cheese throughout the dish. Return it to the oven for 5 minutes to 10 minutes or until the cheese has melted.
Remove the baking pan and let the vegetables sit for 5 to 10 minutes before serving.
