| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1 medium potato, peeled and cut into 1/2-inch pieces
- 1 medium yam, peeled and cut into 1/2-inch pieces
- 1 red bell pepper, seeded and cut into 1/2-inch pieces
- 2 carrots, peeled and cut into 1/2-inch pieces
- 5 tablespoons olive oil
- 1 red onion, thinly sliced into rings
- 2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
- Salt and pepper
- 2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
- 1/2 cup grated Parmesan
- 2 tablespoons dried Italian-style bread crumbs
- Fresh basil sprigs, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
- Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
- 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.
- Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 263 |
| 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 |
Reviews
Way more delicious than expected. Simple yet perfect. Kids and adults all loved this; will make again and again
T try rrf
Delicious. Made this all summer with all the fresh vegetables.
Easy, uses very few dishes to prepare, and really tasty!
This is a family favorite!! So easy & delicious.
This is one of my all time favorites. I’ve been making it since it was passed on to me from a friend. I always used 2 or three white potatoes and extra bell peppers. Last time I made it I had leftover jalapeños so I sliced added on the top. The jalapeño should have been layered under a few veggies as it ended up a little too browned and too dried.
Sooooo good. Made it for company they all raved about it. I changed up veggies with eggplant instead of yams because I had potatoes in my main dish. Turned out great!
Been making this for years! I love how versatile it is! Don’t cut your veggies too big. Otherwise, it will take longer in the oven.
Pretty but not great to eat.
Absolutely delicious. Great texture and flavor blend. the red pepper gives a perfect tang. Made it exactly as written.