Tomato Vegetable Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 medium potato, peeled and cut into 1/2 inch pieces 1 medium sweet potato, peeled and cut into 1/2 inch pieces 2 carrots, peeled and cut into 1/2 inch pieces 1 red bell pepper, cored, seeded, and cut into 1/2 inch pieces 4 T olive oil 1 3/4 t freshly ground black pepper 1 1/2 t salt 1/2 red onion, thinly cut into rings 1 large zucchini, cut crosswise into 1/4 inch thick slices 1/2 c freshly grated Parmesan cheese 2 T Italian style dried bread crumbs Fresh basil for garnish
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Directions: |
Directions:In a large baking dish toss the potato, sweet potato, carrots, bell pepper, 2 T of the oil, 3/4 t of the pepper, 1/2 t of the salt Arrange onion on top Top with the zucchini Drizzle with 1 T of the oil and 1/2 t ea salt and pepper Arrange the tomato slices over the zucchini Drizzle with the remaining oil and sprinkle with 1/2 t ea salt and pepper Sprinkle the Parmesan and bread crumbs over the vegetables
Bake uncovered in a 450 degree oven until the v egetables are tender and the topping is golden, approx 40 min Let cool and garnish with basil |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hr |
Personal
Notes: |
Personal
Notes: A great side enjoyed at many Barraco Family gatherings Double this recipe for an easy 1 dish medley for a crowd
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