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Tomato Vegetable Casserole


  • 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 zucchinis cut crosswise into 1/4-inch-thick pieces

  • salt & pepper

  • 2 large ripe tomatoes cut crosswise into 1/4-inch thick slices

  • 0.5 cup grated parmesan

  • 2 tablespoons dried italian style breadcrumbs

  • fresh basil for 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 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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

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