LCD – All Recipes, Main
Large can V8 vegetable juice or 3 cups Vegetable Stock (page 97)
3 tablespoons soy sauce soy sauce (or gluten free soy sauce*)
2 onions sliced
2 carrots julienned
4 potatoes sliced thinly
4 zucchini sliced thinly
1 small red capsicum sliced thinly
1 small green capsicum sliced thinly
392 grams (14 ounces) canned peeled tomatoes
1 eggplant sliced thinly
8 black olives
1/4 bunch fresh basil finely chopped
1/2 cup finely chopped fresh parsley
1 teaspoon dried mixed herbs
Freshly ground black pepper
Pinch sea salt
8 bay leaves
(GF*, DF, NF, V)
Preheat the oven to 160°C (325°F).
Place some V8 juice or vegetable stock in the bottom of a casserole dish with the soy sauce.
Place layers of vegetables in the dish and between layers place herbs and pepper and salt.
Add stock or V8 juice as you place the layers of vegetables.
Place bay leaves down both sides of the dish and cover.
Bake for 1–11/2 hours.
Serve with brown rice or whole wheat or gluten-free pasta sprinkled with LSA, and a salad.
Remove bay leaves before serving.