Vegetable Casserole

October 25, 2009

Here is another recipe provided by Kelly, my dental hygienist, via FoodNetwork.com and Rachel Ray. It’s pretty easy and very tasty. Allow more time to cook if your pieces are larger than 1/2″.

Fresh Ingredients
1 medium potato, chopped into 1” pieces
1 medium yam, peeled and chopped into 1” pieces
1 red bell pepper, chopped into 1” pieces
2 carrots, peeled and chopped into 1” pieces
(you can substitute eggplant, summer squash or fresh green beans for the above – be colorful and imaginative)
1 red onion, sliced ¼”
1 large zucchini, sliced ¼”
1 tomato, sliced ¼”
½ cup grated Parmesan cheese

PantryFare
2 T Italian bread crumbs

Spices and Oils
5 T olive oil
salt and pepper
dried basil

Toss the first four ingredients in 2 T olive oil in a 9 x 13 baking dish. Add salt and pepper spreading the vegetables across the bottom of the pan. Layer the onion, tomato and zucchini slices over the top. Sprinkle again with salt and pepper. Sprinkle with dried basil leaves and drizzle with 2 T oil.

Mix the cheese and bread crumbs in a small bowl, sprinkle over the casserole, and drizzle one last time with 1 T oil.

Bake at 350 degrees, uncovered, approximately 45 minutes, until vegetables are tender and the topping is browned.

Be healthy!

Filed under: Recipes - Main Dish

Tags: carrots, potatoes, red onion, red pepper, yam, zucchini