Tomato Vegetable Casserole

Recipe by hellokitty
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup parmesan cheese, grated
  • 2
    tablespoons breadcrumbs, dried Italian style
  • fresh basil (to garnish)
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DIRECTIONS

  • 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.
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