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Roasted Vegetables Recipe

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This recipe for Roasted Vegetables is from Breaking Bread, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium potato, peeled and 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 strips
2 carrots, peeled and cut into 1/2 inch pieces
5 tbsp. olive oil
1 red onion, thinly sliced
2 small or 1 large zucchini, cut into 1/4 inch pieces
Salt and pepper.
2 large ripe tomatoes, cut into 1/4 inch slices
1/2 cup grated Parmesan cheese
2 tbsp. dried Italian-style bread crumbs and salt, pepper to taste
Directions:
Directions:
Preheat oven to 400 degrees F.

Toss the potato, yam, bell pepper, carrots and 2 tablespoons olive oil in a 13"x9"x2" baking dish to coat. Sprinkle with salt and pepper. Spread vegetables evenly over the bottom of pan. Arrange onion slices evenly over the vegetable mixture. Arrange zucchini over the onion. Sprinkle with 2 tablespoons olive oil. Arrange tomato slices over the zucchini.

Stir parmesan cheese and bread crumbs in a small bowl to blend. Sprinkle over vegetables in baking dish. Drizzle with the last tablespoon of olive ol.

Bake uncovered until vegetables are tender, about 45 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes; 45 minutes ccok time

 

 

 

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