Tomato Vegetable Casserole
Ingredients
- 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 ⓘ
- 1/2 cup parmesan cheese, grated ⓘ
- 2 tablespoons breadcrumbs, dried Italian style ⓘ
- fresh basil (to garnish) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
739
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).