Tomato Vegetable Casserole Recipe

Name: Tomato Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 tablespoons olive oil; 1 3/4 teaspoons freshly ground black pepper; 1 1/2 teaspoons salt; 1/2 red onion, thinly sliced into rings; 1 large zucchini, cut crosswise into 1/4-inch-thick slices; 2 large ripe tomatoes, cut crosswise into 1/4-inch-thick slices; 1/2 cup freshly grated Parmesan cheese; 2 tablespoons Italian-style dried bread crumbs; Sprigs of fresh basil, for garnish

Servings: persons

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 tablespoons olive oil
1 3/4 teaspoons freshly ground black pepper
1 1/2 teaspoons salt
1/2 red onion, thinly sliced into rings
1 large zucchini, cut crosswise into 1/4-inch-thick slices
2 large ripe tomatoes, cut crosswise into 1/4-inch-thick slices
1/2 cup freshly grated Parmesan cheese
2 tablespoons Italian-style dried bread crumbs
Sprigs of fresh basil, for garnish

1
Preheat the oven to 450 degrees F. In a 13 X 9 X 2-inch glass baking dish, toss the potato, sweet potato, carrots, bell pepper, 2 tablespoons of the oil, 3/4 teaspoon of pepper, and 1/2 teaspoon of salt.
2
Arrange the onion evenly on top, then top with the zucchini.
3
Drizzle with 1 tablespoon of the oil and sprinkle with 1/2 teaspoon each of salt and pepper.
4
Arrange the tomato slices over the zucchini.
5
Drizzle with the remaining 1 tablespoon of oil and sprinkle with the remaining 1/2 teaspoon each of salt and pepper.
6
In a small bowl, stir the Parmesan and bread crumbs to blend and sprinkle over the vegetables.
7
Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes.
8
Let cool for 10 minutes.
9
Garnish with fresh basil sprigs and serve.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Tomato Vegetable Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Vegetable Casserole

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