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Tomatoe Vegetable Casserole Recipe

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This recipe for Tomatoe Vegetable Casserole, by , is from The Del Grande 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:  
Aunt Annette Del Grande

Category:
Category:

Ingredients:  
Ingredients:  
1 Potatoe (peeled and diced)
1 Yam (peeled and diced)
1 Bell Pepper (seeded and chopped)
2 Carrots (peeled and chopped)
5 Tbls Olive Oil
1 Red Onion (sliced thinly into rings)
2 Zuchinis chopped
Salt and Pepper
2 Large Tomatoes (sliced into thick slices)
1/2 Cup Parmesan
2 Tbls Bread Crumbs
Fresh Basil for garnish

Directions:
Directions:
Preheat oven to 400.

Toss the potatoe, yam, bell pepper, carrots and 2 Tbls olive oil in a 9x13 pan. Sprinkle with salt and pepper. Toss until coated. Spread vegetables evenly over bottom of pan.

Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the oniion. Drizzle with 2 Tbls oil. Sprinkle with salt and pepper. Arrange the tomatoe 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 Tbls of oil.

Bake uncovered until the vegetables are tender and the topping is golden brown. About 40 minutes. Garnish with fresh Basil.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
55 minutes

 

 

 

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