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Layered Potato & Summer Vegetable Casserole

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Ingredients

2 large potatoes, washed and peeled and thinly sliced

2 tomatoes, chopped

12 cherry tomatoes, quartered

1 stalk of celery, thinly sliced

1 small zucchini, thinly sliced

2 cups of broad beans

1 onion, thinly sliced

2 large cloves of garlic, peeled and thinly sliced

2 cups of baby spinach

olive oil to drizzle (I didn't measure this, I just drizzled enough so that each layer of potato was lightly covered, but not soaking in oil)

1 cup of grated parmesan

Salt and pepper to taste

Method: 1. Lightly grease a casserole dish and preheat your oven to 180 degrees celsius. 2. Place a layer of sliced potato in the bottom of the greased casserole dish until it covers the bottom. Drizzle with olive oil and then sprinkle with grated parmesa

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