Here's a Pesach friendly, gluten free vegetable kugel that the whole family loves!
It's a bit of work chopping veggies, but it's worth it!
a lot of vegetables, peeled and chopped
(use whatever vegetables you like - be as creative as you want! I've used kohlrabi, summer squashes, garlic, red and green peppers, cauliflower, and more)
1 (or more) onion, peeled and chopped
several garlic cloves, chopped coarsely
1-2 tablespoon (approx) olive oil
6 large eggs
1/4 cup potato starch
1.5 cups water
salt, pepper to taste
Place chopped vegetables (including the onion and garlic) in a bowl and toss with olive oil. Spread the veggies out in a single layer on a baking sheet (or 2). Place in hot oven (210 C) and roast till browned. Remove from oven.
Transfer roasted vegetables to a deep casserole dish.
Mix together potato starch and water, add eggs and seasonings, and whisk it all together. Pour egg mixture over vegetables.
Bake in a 200C oven for about 1 hr.
Serve warm or cold.
I'm making this for the vegetarians at our seder as a main dish.