Vegetable Casserole

For 6

(Adapted from Joe Famularo & Louise Imperiale, Vegetables: The New Main Course Cookbook)

1/2 c olive oil
2 medium onions (red is best), sliced about 1/4" thick
1 lb boiling potatoes peeled and sliced about 1/4" thick
6 small (6") zucchini (or equivalent amount) sliced about 1/2" thick
2 c diced fresh or tinned and drained tomatoes
2-4 peppers (multi-colored is nice) sliced about 1/4" thick
2-4 cloves of garlic, minced
1/4 c parsley, chopped
1 T fresh fennel, chopped, or 1 t fennel seed, slightly crushed
salt, pepper

Preheat the oven to 350 degrees.

1. Prepare the onions and set aside. Prepare the potatoes, zucchini, tomatoes, peppers, garlic, parsley. Put all the veg, garlic and half the parsley into a large bowl, adding the fennel, and salt and pepper to taste. Use this quantity to guide your selection of a baking dish or casserole - lidded is best, but you can use foil if you have to (I usually have to).

2. Oil that casserole or baking dish with 1 T of the olive oil. Spread half of the sliced onion on the bottom. Spoon all the veg, etc. in the bowl on top. Spread the rest of the onion slices over the veg. Pour the rest of the olive oil over everything in the dish.

3. Cover the dish and put it in the preheated oven. Bake for 1 hour and 15 minutes. Remove the cover and bake for 15 minutes more. Pierce the veg with a fork to test whether they are done.

4. Sprinkle with the other half of the chopped parsley before serving.