Tomato Vegetable Casserole
by Giada De Laurentiis

(Casserole, Potluck, tomato, potato white and sweet, onion, pepper, carrots, zucchini)

Tomato Vegetable Casserole
Tomato Vegetable Casserole

Yield: 6 servings
Prep Time: 15 min
Cook Time: 40 min


1 medium potato, peeled and cut into ½-inch pieces
1 medium yam, peeled and cut into ½-inch pieces
1 red bell pepper, seeded and cut into ½-inch pieces
2 carrots, peeled and cut into ½-inch pieces
5 Tbsp olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into ¼-inch slices
Salt and pepper
2 large ripe tomatoes, cut crosswise into ¼-inch slices
½ C grated Parmesan
2 Tbsp dried Italian-style bread crumbs
Fresh basil sprigs, for garnish

  1. Preheat oven to 400°F.
  2. Toss the potato, yam, bell pepper, carrots, and 2 Tbsp of olive oil in a 13" X 9" by 2" baking dish. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
  3. Arrange onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 Tbsp of oil. Sprinkle with salt and pepper. Arrange tomato slices over the zucchini.
  4. 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 tablespoon of olive oil.
  5. Bake uncovered until vegetables are tender, and topping is golden brown, about 40 minutes.
  6. Garnish with frest basin sprigs, if desired.