Ingredients:
4 big potatoes cut into thin slices.
2 carrots, cut into slices 1 bell pepper, cut into small pieces
1 zucchini, cut into slices 1 onion, thinly sliced 2 cloves of garlic, finely chopped
1 cup of cherry tomatoes cut in half
1 cup of small broccoli pieces
1 cup of shredded cheese (cheddar, mozzarella, or your favorite type)
2 tablespoons of olive oil
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 small spoon of paprika
Add salt and pepper according to your preference.
1 cup of heavy cream or milk (you can add this for a creamier result if you want)
Fresh parsley, finely chopped (to decorate)
PREPARATION:
Before baking, heat your oven to 375°F (190°C).
Get the vegetables ready. Clean and chop all the vegetables as indicated in the list of ingredients.
Put the vegetables in layers in a big baking dish. Start by placing a layer of potato slices, then add a mixture of the rest of the vegetables (carrots, red pepper, squash, onion, garlic, cherry tomatoes, and broccoli). Keep adding vegetables until you have used them all.
Season the vegetables by pouring olive oil on top of them. Evenly spread the dried thyme, rosemary, paprika, salt, and pepper on top.
Put cheese on top: Sprinkle the shredded cheese over the vegetables. If you like your dish to be creamier, pour the heavy cream or milk evenly over the top before sprinkling the cheese on top.
To bake, put aluminum foil on the baking dish and bake in the oven that has been preheated for 30 minutes. After 30 minutes, take off the foil and bake for another 20-25 minutes until the top is golden brown and the vegetables are soft.
Add a decoration and serve: After baking, take it out of the oven and let it cool for a bit. Sprinkle with chopped parsley just before serving.
Enjoy your delicious potato and vegetable casserole!