“A yummy version of Ratatouille, minus the eggplant. BLECH!! Layered and baked in a casserole dish. Easy to cook, a little prep intensive, but well worth the effort! Delicious on a cold Sunday night!:)”
2hrs 15mins

Ingredients Nutrition


  1. Slice potatoes, zucchini and bell pepper 1/4 inch thick.
  2. Slice carrots, tomato and rutabaga 1/8 inch thick.
  3. Slice onion as thin as you can, maintaining shape.
  4. If you are using beef, cut into strips about 1-1 1/2 inch wide, about 2 inches long, and no thicker than 1/4 inch.
  5. The layering will go in two parts, so only use half the veggies at a time.
  6. Layer potato, carrot, onion, bell pepper.
  7. Then the rutabaga, pepper the rutabaga with about 1 tsp of the pepper.
  8. Then layer the zucchini, mushrooms, beef and tomato.
  9. Gently salt the tomato with 1/2 tsp salt.
  10. Repeat steps 6 to 9.
  11. In a separate medium saucepan gently heat the tomato sauce, water, bouillon, bay leaf, basil, onion powder, 1 tbsp pepper and garlic until it begins to boil.
  12. Turn it off and remove the bay leaf, don't burn your fingers!
  13. Gently pour over the veggies, distributing evenly.
  14. Cover and bake 1 hour 15 minutes at 350 degrees F.
  15. After 45 minutes lift lid and gently push down with back of spoon. Replace lid and continue baking.
  16. To test for done-ness insert butter knife in center, you should meet very little resistance. If you feel it is not done, bake another 15 minutes.
  17. Spoon out into bowls and enjoy!

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