Tomato Vegetable Casserole

• medium potato↗1

  peeled and cut into 1/2 inch pieces

• medium yam1

  peeeled and cut into 1/2 inch pieces

• red bell pepper↗1

  seeded and cut into 1/2 inch pieces

• carrots↗2

  peeled and cut into 1/2 inch pieces

• olive oil↗5 tablespoons
• red onion↗1

  thinly sliced into rings

• small zucchini2

  cut into 1/4 inch pieces

• salt↗1 dash
• pepper↗1 dash
• large tomatoes↗2

  cut crosswise into 1/4 inch slices

• parmesan cheese↗1⁄2 cup

  grated

• breadcrumbs↗2 tablespoons

  dried Italian style

• fresh basil↗

  (to garnish)

Step-by-step instructions

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Toss the potato, yam, bell pepper, carrots and 2 tablespoons of olive oil in a 13x9 baking dish to coat. Sprinkle with salt and pepper to taste and toss until coated.

3. 3

   Spread vegetables evenly over the bottom of the pan.

4. 4

   Arrange the onion slices evenly over the vegetables. Arrange the zucchini over the onions.

5. 5

   Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper.

6. 6

   Arrange the tomato slices over the zucchini.

7. 7

   Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the mixture over the vegetables in the baking dish. Drizzle with 1 tablespoon of olive oil.

8. 8

   Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes. Garnish with fresh basil if desired.