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I made this vegetarian dish in my little galley Omnia Stove Top Oven but it is traditionally made in a conventional oven. And because I felt lazy today, it was hot and we were at anchor and it had been a very long day and I didn’t want a lot of washing up, I decided to sauté the onion and garlic directly in the Omnia cooking pan instead of a sauté pan. Worked our very well, I said patting myself on the back.
If being a conventional on land kind of cook, cook the onions and garlic in a sauté pan with olive oil, prepare your oven casserole, layer veggies and bake at 350 ° covered for at least 30 minutes until veggies are tender, add the cheese topping and continue to cook uncovered until cheese is melted and begins to brown around the edges. That’s it! Now on to my galley creation…
While all this sautéing was going on, I sliced the potatoes, zucchini and tomatoes.
When the onion and garlic were all fragrant I layered potatoes first, sprinkling with seasoning and more olive oil…repeat with a zucchini layer.
…next came the tomatoes, more seasoning, olive oil and chopped herbs
After ‘baking’ for 40 minutes covered, I sprinkled with cheeses, covered again and ‘baked’ for another 15 minutes until the cheeses had melted.
This is a wonderful vegetarian dish all on its own but makes a delicious compliment to any grilled supper. It makes enough for 4 servings so we enjoyed the leftovers the next morning for breakfast with some crusty bread to sop up the juices.
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