Tomato Vegetable Casserole

“Veggies are good for you! Due to reviewers' comments, it is advisable to put more than a dash of salt and pepper in this casserole, whatever is to your liking.”

Ingredients Nutrition

  • 1 medium potato, peeled and cut into 1/2 inch pieces
  • 1 medium yam, peeeled 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 zucchini, cut into 1/4 inch pieces
  • 1 dash salt
  • 1 dash pepper
  • 2 large tomatoes, cut crosswise into 1/4 inch slices
  • 12 cup parmesan cheese, grated
  • 2 tablespoons breadcrumbs, dried Italian style
  • fresh basil (to garnish)


  1. Preheat the oven to 400 degrees F.
  2. Toss the potato, yam, bell pepper, carrots and 2 tablespoons of olive oil in a 13x9 baking dish to coat. Sprinkle with salt and pepper to taste and toss until coated.
  3. Spread vegetables evenly over the bottom of the pan.
  4. Arrange the onion slices evenly over the vegetables. Arrange the zucchini over the onions.
  5. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper.
  6. Arrange the tomato slices over the zucchini.
  7. Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the mixture over the vegetables in the baking dish. Drizzle with 1 tablespoon of olive oil.
  8. Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes. Garnish with fresh basil if desired.

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