Tomato Vegetable Casserole

From Sue Forrester

 

 

1 potato, peeled and cut into -inch pieces

cup grated Parmesan

 

1 sweet potato, peeled and cut into -inch pieces

5 Tablespoons Olive oil

 

salt and freshly ground black pepper to taste

2 Tbs dried Italian-style breadcrumbs

1 red pepper, seeded and cut into -inch pieces

1 red onion, thinly sliced into rings

2 large ripe tomatoes, cut crosswise into -inch pieces

Fresh basil, for garnish

2 carrots, peeled and cut into -inch pieces

 

 

 

Instructions: Preheat oven to 400.

Toss the potatoes, pepper, carrots, and 2 Tbs of olive oil in a 13x9x2 baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread the vegetables evenly over the bottom of the pan.

Arrange the onion slices over the vegetable mixture. Arrange the zucchini over the onions. Drizzle with 2 tbs olive oil. Sprinkle with salt and pepper. Arrange the tomato over the zucchini.

Stir the Parmesan and breadcrumbs in a small bowl to blend. Sprinkle over the vegetables. Drizzle with last tablespoon of oil.

Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil, if desired. Serves 6.