Tomato Veggie Casserole

My love of vegetables has flourished as I’ve gotten older. While I’m not a vegetarian by any means, I do eat a very veggie-heavy diet. I am continuously striving to create innovative twists on vegetable dishes. This casserole has become a staple for me. It’s simple to prepare and tastes just as delicious reheated as freshly baked.

Tomato Veggie Casserole

1 medium potato, 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 breadcrumbs
Fresh basil sprigs, for garnish

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 breadcrumbs in a small bowl to blend. Sprinkle the Parmesan breadcrumbs 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.

Comments

[Chicago Creative Collaborative]

It is seriously tasty ... and SO easy! I've just realized that I didn't make it at all this fall or winter. I better get to it while a little chill is still in the air.

[www.google.com/accounts/o8/id?id=AItOawnTps687YmTMc1tvrvNov4n7ns1NmMHjLA]

OMG this recipe looks good. I'm taking it!