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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tomato Vegetable Casserole Recipe

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This recipe for Tomato Vegetable Casserole is from Beckmann Family Cookbook , 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 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
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
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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