Tomato Vegetable Casserole

By Taraespo

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1/2" pieces
• 1 red bell pepper, cut into 1/2" pieces
• 2 carrots, peeled and cut into 1/2" pieces
• 5 T. olive oil
• 1 red onion, thinly sliced into rings
• 2 small zucchini, cut crosswise into 1/4" inch pieces
• salt and pepper
• 2 large ripe tomatoes, cut into 1/4" thick slices
• 1/2 cup parmesan
• 2 T. Italian bread crumbs
• Fresh basil

Details

Servings 10

Preparation

Step 1

Toss potatoes, peppers, carrots and 2 T. olive oil in a 9 x 13 casserole dish. Sprinkle with salt and pepper toss until coated. Arrange onion slices evenly over vegetable mixture. Arrange zucchini over onion. Drizzle with 2 T of oil. Spring with salt and pepper. Arrange the tomato slices next. Stir the parmesan and bread crumbs in small bowl to blend. Sprinkle the mixture over the vegetables and drizzle with last T of olive oil.

Bake at 400 uncovered until tender and topping is golden brown about 40 minutes. Garnish with fresh basil