Tomato Vegetable Casserole

Ingredients

• 6 servings basil sprigs fresh for garnish
• 2 tablespoons bread crumbs dried italian-style
• 2  carrots peeled cut into 1/2-inch pieces
• 5 tablespoons olive oil 
• 0.5 cup parmesan grated
• 1 medium potatoes peeled cut into 1/2-inch pieces
• 1  bell pepper red seeded cut into 1/2-inch pieces
• 1  onion red thinly sliced into rings
• 6 servings salt and pepper 
• 2 large tomatoes ripe
• 1 medium yam peeled cut into 1/2-inch pieces
• 2 small zucchini 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. 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.
4. Sprinkle with salt and pepper and toss until coated.
5. Spread vegetables evenly over the bottom of the pan.
6. Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion.
7. Drizzle with 2 tablespoons of oil.
8. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
9. Stir the Parmesan and bread crumbs in a small bowl to blend.
10. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish.
11. Drizzle with the last tablespoon of olive oil.
12. Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes.
13. Garnish with fresh basil sprigs, if desired.