Middle Eastern Vegetable Casserole - cooking recipe

Ingredients

Vegetables
2 medium russet potatoes
2 cups broccoli florets
1 cup cherry tomatoes, halved
salt
pepper
olive oil
Puree
2 (15 ounce) cans garbanzo beans, drained and rinsed
1/3 cup lemon juice
1/2 medium onion, roughly chopped
1 medium zucchini, roughly chopped
3 cups baby spinach leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons tahini
1/2 teaspoon salt
1/4 cup flat leaf parsley, chopped
1/3 cup vegetable broth
2 egg whites

Preparation

Preheat oven to 375\u00b0F.
Dice 1 1/2 of the potatoes and slice the remaining half thinly (1/8\" or so).
Toss the diced potato with a small amount of olive oil, salt and pepper and roast in your casserole dish for 10 minutes.
Add broccoli and toss to evenly distribute. Roast an additional 5 minutes.
Meanwhile combine Puree ingredients in food processor or blender and process until smooth.
When the potatoes and broccoli are finished roasting (15 min.) sprinkle the tomatoes evenly around the casserole dish. Add additional seasoning at this point if you choose. (salt,pepper).
Pour puree over the vegetables and spread with spoon or spatula to evenly distribute.
Lay the potato slices on top of the dish until it is evenly covered. Drizzle with Extra Virgin Olive Oil and add a little final salt and pepper.
Bake at 375 for 20-25 minutes.