Made a new year’s resolution to eat more veggies? Looking for something extra healthy to make this weekend? This beautiful vegetarian dish takes a little prep work (peeling & slicing!) but the oven does the rest. The long cooking time allows its colorful lasagne-like layers to develop the most intense flavor. It’s fantastic! Farmhouse Cookbook author Susan Herrmann Loomis suggests using fresh herbs when available, or at the peak of summer, forgoing them altogether to truly savor the essence of the produce.
SODIUM CONTENT: 35 mg per serving
6 small Russet potatoes, peeled and thinly sliced
3 small onions, peeled and thinly sliced
4 small carrots, peeled and thinly sliced
2 large green bell pepper, cored, seeded and thinly sliced
freshly ground black pepper to taste
2 large cloves garlic, peeled and thinly sliced
1 sprig fresh rosemary or 1 t. dried rosemary
several sprigs fresh thyme or 1/2 t. dried thyme
1 t. honey
1- 28-oz. can no salt added Italian plum tomatoes, coarsely chopped, with liquid
Preheat the oven to 350 degrees. Get out a (roughly) 9 x 13-inch baking dish and lightly oil the bottom and sides. Layer the vegetables in the dish, beginning with the potatoes, then following with onions, carrots, and green peppers, sprinkling layers evenly with freshly ground black pepper to taste, the sliced garlic and herbs. Repeat until all the vegetables are used, ending with the green pepper.
Mix the honey with the tomatoes and their liquid, then pour mixture over the vegetables.
Cover the dish with aluminum foil, place on a baking sheet (to catch any drips), and place on middle rack in oven. Bake for 2 and 1/2 hours. Remove from the oven and serve immediately. Can be made ahead and refrigerated.