August 9, 2012

Italian-Style Vegetable Casserole

I love the combination of vegetables in this dish. They are perfectly seasoned as to not overpower their individual flavors. Enjoy!

1 medium potato, peeled and cut into 1/2-inch pieces
1 medium sweet potato, 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 TBS olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut into 1/4-inch thick rounds
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Asiago cheese
1/4 cup panko bread crumbs

Preheat the oven to 400 degrees F.

Toss the potato, sweet potato, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 x 9 x 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 Asiago cheese and bread crumbs in a small bowl to blend. Sprinkle the Asiago bread crumbs over the vegetables. Drizzle with the last tablespoon of olive oil.

Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. 

Adapted from "Tomato Vegetable Casserole" by Giada De Laurentiis. 

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