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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Tomato Vegetable Casserole Recipe

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This recipe for Tomato Vegetable Casserole, by , 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!

Contributor:  
Contributor:  
Kathy Barraco

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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