Casserole in a Clay Pot

Preheat oven at 450F.

In a large saucepan pour in the olive oil and set the pan over medium-low heat. Put in the zucchini and cook it for about 2 minutes before adding in the green beans. Allow to cook together for a couple of minutes, then add in the rice, onions, and garlic. Stir in 1/2 teaspoon of salt, black pepper, and 1 teaspoon of cayenne pepper. Saute the mixture for about 4 minutes.

Pour the mixture into the clay pot. Layer the diced potatoes over the mixture. Mix in the tomatoes. Pour the cup of vegetable juice over the entire mixture, add in 1/2 teaspoon of salt, and mix. Pour enough water to cover the mixture. Put the clay pot in the oven for 30 minutes.

In the meantime prepare the roux:

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add flour and stir with a wooden spoon for about 2 minutes. Add the cayenne pepper and stir continuously until fragrant.

Take out the clay pot after it has cooked for 30 minutes, stir in the roux, and put it back in the oven for another 20-30 minutes, or until the potatoes are cooked.

Allow the casserole to cool for about 15 minutes before serving.