Ingredients
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1 red bell pepper, seeded and cut into 1/2 inch pieces
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2 carrots, peeled and cut into 1/2 inch pieces
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5 tablespoons olive oil
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1 red onion, thinly sliced into rings
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2 small zucchini, cut into 1/4 inch pieces
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1 dash salt
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1 dash pepper
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2 large tomatoes, cut crosswise into 1/4 inch slices
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1/2 cup parmesan cheese, grated
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2 tablespoons breadcrumbs, dried Italian style
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fresh basil (to garnish)
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1 medium potato, peeled and cut into 1/2 inch pieces
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1 medium yam, peeeled and cut into 1/2 inch pieces
Instructions
- Preheat the oven to 400 degrees F.
- 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.
- Spread vegetables evenly over the bottom of the pan.
- Arrange the onion slices evenly over the vegetables. Arrange the zucchini over the onions.
- Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper.
- Arrange the tomato slices over the zucchini.
- 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.
- Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes. Garnish with fresh basil if desired.