TOMATO VEGETABLE CASSEROLE

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Tomato Vegetable Casserole image

Veggies are good for you! Due to reviewers' comments, it is advisable to put more than a dash of salt and pepper in this casserole, whatever is to your liking.

Provided by hellokitty

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

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)

Steps:

  • 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 Facts : Calories 272.4, Fat 14.3, SaturatedFat 3.1, Cholesterol 7.3, Sodium 215.8, Carbohydrate 31.1, Fiber 5.2, Sugar 5.7, Protein 6.8

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