Layered Vegetable Casserole is a very healthy vegetarian option for lunch or dinner because it has a variety of fresh vegetables, mainly zucchini, eggplant, squash, and onions. It has the same ingredients as a vegetable stew, but I changed a bit in the original recipe and made it look more like a casserole than a stew. It is light and delicious and you can eat it on its own or as a side dish with steak, fish, or grilled chicken. It’s colorful and elegant and it will add glow to your dinner table.


Servings: 4

Time to prepare: 20 minutes/Time to bake: 45 minutes

- 1 onion, sliced
- 2 zucchini, sliced
- 2 eggplants, peeled and sliced
- 1 squash, sliced
- 3-4 potatoes, peeled and sliced
- 2 red tomatoes, sliced
- 4 tbsp olive oil
- 1 tbsp. fresh thyme, oregano or rosemary (or 1/2 tsp dry thyme)
- 1 tsp salt
- Freshly ground black pepper
- 250 grams homemade tomato sauce (or store-bought gluten-free marinara sauce)


  1. Put each type of vegetables in a bowl and add salt and pepper.
  2. Mix well.
  3. Prepare an oven dish and pour the marinara sauce in the bottom.
  4. Start by layering the sliced vegetables and alternating until you use all the vegetables.
  5. Sprinkle a little bit more salt and pepper and the chopped thyme.
  6. Drizzle olive oil all over the vegetables.
  7. Cover the dish with aluminum foil and put it in a preheated oven (200° C) for 45 minutes or until the vegetables are soft and well-done. 
  8. Take off the foil and bake for another 5 minutes to brown the top. 
  9. Serve warm or cold.