|A variety of greens and veggies makes a flavorful gratin-like casserole.|
|Directions||Preheat oven to 400. Oil the baking dish and set aside.
Oil the cookie sheets. Arrange the potatoes on one, drizzle with a T of oil, and place in oven for 10 minutes. Meanwhile, arrange the zucchini on the other cookie sheet, drizzle with a T of oil, and place in oven after the 10 minutes are up, so that the zucchini bakes for 10 and the potatoes for a total of 20 minutes. Remove each from the oven when softened.
Meanwhile, heat 1 T oil over medium heat, add onion and garlic, cover, and sauté for 5 minutes. Add spinach, kale, chard, salt, and pepper; cover; and cook for about 7 minutes, until wilted.
Transfer the greens to the blender along with basil and 3 T oil and process until smooth.
Arrange half of the potatoes in the baking dish and spread with a thin layer of greens. Top with half of the zucchini then another thin layer of greens, then half of the tomatoes and a layer of greens. Sprinkle with salt and pepper, then repeat the whole process.
Cover with foil and bake about 45 minutes, until everything is tender.
Remove the foil, sprinkle evenly with crumbs and Parmesan and drizzle with the rest of the oil
Bake another 10 minutes and serve hot.
You can leave out any of the greens; just substitute an equal amount of one of the others.
Recipe adapted from the one for "Three-green tian" in Robin Robertson’s 1,000 Vegan Recipes – read my review.
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