Main content


  • 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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
0 comments • 2 ratings