Tomato Vegetable Casserole

Discover the joy of this vibrant, easy-to-make Tomato Vegetable Casserolea colorful medley of fresh veggies layered with cheesy, golden topping that bursts with flavor and invites you to savor every tender bite!

Level: Easy
Yield: 6 servings
Nutritional Information Per Serving (1 of 6 servings): Calories 262, Total Fat 15 g, Saturated Fat 4 g, Carbohydrates 25 g, Dietary Fiber 5 g, Sugar 7 g, Protein 8 g, Cholesterol 8 mg, Sodium 707 mg
Total Time: 55 minutes
Preparation: 15 minutes
Cooking: 40 minutes

Ingredients

1 medium potato, peeled and chopped into 1/2-inch cubes
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and diced into 1/2-inch chunks
2 carrots, peeled and chopped into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, sliced crosswise into 1/4-inch-thick rounds
Salt and black pepper to taste
2 large ripe tomatoes, sliced crosswise into 1/4-inch-thick pieces
1/2 cup grated Parmesan cheese
2 tablespoons dried Italian-style bread crumbs
Fresh basil leaves, for garnish

Instructions

Preheat your oven to 400F (200C) and get ready to create layered magic.
In a 13 x 9 x 2-inch baking dish, combine the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil. Season with salt and pepper, then toss until all the vegetables glisten and are well coated. Spread them evenly at the bottom for a hearty base.
Layer the onion rings evenly on top, followed by the zucchini slices. Drizzle with another 2 tablespoons of olive oil and sprinkle with salt and pepper. Top with tomato slices for a juicy crown.
In a small bowl, mix the Parmesan cheese and bread crumbs. Sprinkle this irresistible blend over the veggies, then finish with the remaining tablespoon of olive oil for extra shimmer.
Bake uncovered for about 40 minutes, until tender veggies meet a golden, crunchy top. Garnish with fresh basil leaves and serve this wholesome delight to impress your table![2][3][9]