Tomato Vegetable Casserole
Submitted by happyzhangbo
Layered tomato vegetable casserole with potatoes, sweet potatoes, zucchini, and carrots under a golden parmesan breadcrumb crust. One pan, one hour, and a whole garden on your plate.
YIELD
6 servingsPREP
16 minCOOK
40 minREADY
60 minThis casserole is basically a love letter to your vegetable drawer.
Potatoes, sweet potatoes, carrots, and bell pepper get tossed in olive oil and layered in a baking dish, followed by rings of red onion, coins of zucchini, and sliced ripe tomatoes.
A shower of parmesan and Italian breadcrumbs goes on top, and the whole thing roasts until everything is tender and the crust turns golden and crunchy.
It’s the kind of hands-off dinner that makes you look like you spent way more effort than you actually did.
Chef Tips
- Cut everything the same size. Uniform pieces cook evenly. Nobody wants crunchy potatoes next to mushy carrots.
- Don’t skip the sweet potato. It adds a natural sweetness that plays beautifully against the tangy tomatoes and salty parmesan.
- Use ripe, in-season tomatoes. They’re the top layer and the star of the show. Pale, mealy tomatoes will let you down here.
- Let it rest 5 minutes. A brief rest out of the oven lets the layers settle so serving is less of a landslide.
Ingredients
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.
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