Tomato Vegetable Casserole
Giada De Laurentiis, Food Network

(Italian, casserole, potato, sweet potato, onion, pepper, carrots, squash, bread crumbs )

Tomato Vegetable Casserole
Tomato Vegetable Casserole

Yield: 6 servings


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


  1. Preheat oven to 400° F.
  2. Clean, peel and seed all vegetables except the tomatoes and zucchini before crosscut slicing.
  3. Toss potato, yam, bell pepper, carrots, and 2 Tbsp olive oil in 13X9X2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
  4. Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 Tbsp oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
  5. 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.
  6. Bake uncovered until vegetables are tender, and topping is golden brown, about 40 minutes.
  7. Garnish with frest basin sprigs, if desired.