Recipe: Hollister Vegetable Casserole

I am discovering that this vegan food isn't half bad!

“A finalist in the Garlic Recipe Contest and Cook-off, Lena says this entry is a favorite with her family and some of the Gavilan College staff where she is Cafeteria Manager. “This dish is particularly good for vegetarians,” says Lena. It would also be a good choice as a side dish to serve with barbecued meats.”—The Garlic Lovers Cookbook (1980)

HOLLISTER VEGETABLE CASSEROLE

6 zucchini, sliced

6 potatoes, peeled and sliced

3 bell peppers, cut into strips

2 large onions, sliced

1 large eggplant, sliced (and peeled, if desired)

½ C Romano or Parmesan cheese, shredded (or use 4 Tbsp vegan cream cheese for a vegan casserole)

Salt, pepper, to taste

5 cloves fresh garlic, sliced or pressed

1 tsp oregano (or more, to taste)

8 large tomatoes, sliced, or 2 lbs canned tomatoes, broken up

½ C oil or olive oil (or combination of both)

Preheat oven to 350^o. Place layers of zucchini, potatoes, bell peppers, onions, and eggplant in a greased baking dish, alternating with 4 Tbsp shredded cheese, and salt and pepper. Combine garlic and oregano with tomatoes, and top casserole with tomato mixture and remaining 4 Tbsp cheese. Drizzle oil over top, cover casserole, and bake 90 minutes. Increase oven temperature to 375^o, uncover casserole, and bake 90 minutes longer.