Recipe by hellokitty
Veggies are good for you! Due to reviewers' comments, it is advisable to put more than a dash of salt and pepper in this casserole, whatever is to your liking.
Top Review by Grandma Winnie
I have been making this for a couple of years now, but I didn't write a review. I made it again yesterday for company and they loved it. I doubled the recipe and also added a teaspoon of granulated garlic, just because I love garlic. It is absolutely delicious. Thanks for the recipe, it is a keeper.
- 1 medium potato, peeled and cut into 1/2 inch pieces
- 1 medium yam, peeeled and cut into 1/2 inch pieces
- 1 red bell pepper, seeded and cut into 1/2 inch pieces
- 2 carrots, peeled and cut into 1/2 inch pieces
- 5 tablespoons olive oil
- 1 red onion, thinly sliced into rings
- 2 small zucchini, cut into 1/4 inch pieces
- 1 dash salt
- 1 dash pepper
- 2 large tomatoes, cut crosswise into 1/4 inch slices
- 1⁄2 cup parmesan cheese, grated
- 2 tablespoons breadcrumbs, dried Italian style
- fresh basil (to garnish)
Directions See How It's Made
- Preheat the oven to 400 degrees F.
- Toss the potato, yam, bell pepper, carrots and 2 tablespoons of olive oil in a 13x9 baking dish to coat. Sprinkle with salt and pepper to taste and toss until coated.
- Spread vegetables evenly over the bottom of the pan.
- Arrange the onion slices evenly over the vegetables. Arrange the zucchini over the onions.
- Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper.
- Arrange the tomato slices over the zucchini.
- Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the mixture over the vegetables in the baking dish. Drizzle with 1 tablespoon of olive oil.
- Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes. Garnish with fresh basil if desired.