Tomato Vegetable Casserole

READY IN: 55mins
Recipe by ellie3763

Giada De Laurentiis' "Everyday Italian"

Top Review by GaylaV

This is a fantastic recipe. The only change I made was to leave out the potato as I wanted mashed potatoes with the roast pork I was serving with dinner. Every time I had a vegetable I thought that was the one I liked best. I guess I just loved the whole package. This will be a regular at our house. Quick, easy and super delicious tasty just as I expect Giada's recipes to be!! Thanks for sharing your recipe. This was made for My3Chefs.

Ingredients Nutrition

  • 1 medium potato, peeled and cut into 1/2-inch pieces
  • 1 medium yam, peeled 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
  • 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
  • salt and pepper
  • 2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
  • 12 cup grated parmesan cheese
  • 2 tablespoons dried Italian seasoned breadcrumbs
  • fresh basil sprig, for garnish

Directions

  1. Preheat the oven to 400 degrees F.
  2. Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated.
  3. Spread vegetables evenly over the bottom of the pan.
  4. Arrange the onion slices evenly over the vegetable mixture.
  5. Arrange the zucchini over the onion.
  6. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper.
  7. Arrange the tomato slices over the zucchini.
  8. Stir the Parmesan and bread crumbs in a small bowl to blend.
  9. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish.
  10. Drizzle with the last tablespoon of olive oil.
  11. Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes.
  12. Garnish with fresh basil sprigs, if desired.

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