Tomato Vegetable Casserole

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
  • 2 small or 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
  • 1/2 cup grated Parmesan
  • 2 tablespoons dried Italian-style bread crumbs
  • Fresh basil sprigs, for garnish
Directions
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F.

  • 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. Spread vegetables evenly over the bottom of the pan.

  • Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of 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 Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.

  • Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.


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    This recipe is featured in:

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