Tomato Vegetable Casserole
Tomato Vegetable Casserole requires approximately 55 minutes from start to finish. One portion of this dish contains roughly 7g of protein, 15g of fat, and a total of 287 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of basil sprigs, bread crumbs, zucchini, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for Autumn. It works well as a side dish.
Instructions
Watch how to make this recipe.
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 bread crumbs in a small bowl to blend.
Sprinkle the Parmesan bread crumbs 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.