Tomato Vegetable Casserole
.
Yield
6 servingsPrep
16 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
potatoes
peeled and cut into 1/2-inch pieces |
|
| 1 | medium |
sweet potatoes, or yams
peeled and cut into 1/2-inch pieces |
|
| 1 | each |
sweet red bell peppers
seeded and cut into 1/2-inch pieces |
|
| 2 | each |
carrots
peeled and cut into 1/2-inch pieces |
|
| 5 | tablespoons |
olive oil
|
|
| 1 | each |
red onion
thinly sliced into rings |
|
| 2 | small |
zucchini
cut crosswise into 1/4-inch-thick pieces, or 1 large |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | large |
tomatoes
ripe, cut crosswise into 1/4-inch thick slices |
|
| ½ | cup |
Parmesan cheese
|
|
| 2 | tablespoons |
bread crumbs, whole wheat
dried, Italian |
|
| 1 | x |
basil
sprigs, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
potatoes
peeled and cut into 1/2-inch pieces |
|
| 1 | medium |
sweet potatoes, or yams
peeled and cut into 1/2-inch pieces |
|
| 1 | each |
sweet red bell peppers
seeded and cut into 1/2-inch pieces |
|
| 2 | each |
carrots
peeled and cut into 1/2-inch pieces |
|
| 75 | ml |
olive oil
|
|
| 1 | each |
red onion
thinly sliced into rings |
|
| 2 | small |
zucchini
cut crosswise into 1/4-inch-thick pieces, or 1 large |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | large |
tomatoes
ripe, cut crosswise into 1/4-inch thick slices |
|
| 118 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
bread crumbs, whole wheat
dried, Italian |
|
| 1 | x |
basil
sprigs, for garnish |
*
|
Directions
Preheat the oven to 400℉ (200℃).
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.
