Casserole in a clay pot

Preheat oven at 450.
In a large saucepan pour in the EVOO 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.
Sautee 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, 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.