Sig's Potato and Vegetable Casserole

• 1 kg firm potatoes , I use salad potatoes
• 3 medium to large zucchini
• 3 to 4 large tomatoes on the vine
• 3 Long sweet Italian peppers
• 6 large cloves smoked garlic
• 1 bunch flat leaf parsley
• 1 cup (small) olive oil
• 1 and 1/2 cup (small) hot water
• 1 each Good pinch of salt and pepper , I use cayenne pepper
• 1 pinch small of turmeric (optional)

1. First slice the washed unpeeled potatoes thinly , then slice the zucchini into slightly bigger slices .
2. Next slice the tomatoes and the peppers and chop the parsley finely
3. Next chop the garlic finely
4. Heat 1 and 1/2 cup of water to boiling point in kettle or pot
5. Now lay the first layer of potato slices into the bottom of your stone or glassware casserole dish follow with a layer of zucchini , then tomatoes and then peppers , sprinkle some of the chopped parsley and then with the garlic and some salt and pepper, and a small pinch of turmeric.
6. Then repeat the layers one more time, potatoes , zucchini, tomatoes , peppers , garlic , parsley, salt and pepper.
7. This time there is no need to add more turmeric.
8. Now whisk the hot water and oil together and gently pour over the vegetables
9. Bake in a oven at about 180 C for about 60 minutes , turn oven off and leave to stand for about 10-15 minutes before serving .
10. This can be served as a vegetarian starter or main meal or served with pork schnitzel , steak or chicken

potatoes, zucchini, tomatoes, sweet italian peppers, garlic, flat leaf parsley, olive oil, water, salt, turmeric

Taken from cookpad.com/us/recipes/367501-sigs-potato-and-vegetable-casserole (may not work)