You may also like
Categories:
potato sweet potato carrots red bell pepper olive oil freshly ground black pepper salt red onion zucchini tomatoes Parmesan cheese Italian-style dried fresh basil
Viewed: 109 - Published at: 9 years agoIngredients
- 1 medium potato, peeled and cut into 1/2-inch pieces
- 1 medium sweet potato, peeled and cut into 1/2-inch pieces
- 2 carrots, peeled and cut into 1/2-inch pieces
- 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
- 4 tablespoons olive oil
- 1 3/4 teaspoons freshly ground black pepper
- 1 1/2 teaspoons salt
- 1/2 red onion, thinly sliced into rings
- 1 large zucchini, cut crosswise into 1/4-inch-thick slices
- 2 large ripe tomatoes, cut crosswise into 1/4-inch-thick slices
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons Italian-style dried bread crumbs
- Sprigs of fresh basil, for garnish
Method
- Preheat the oven to 450 degrees F. In a 13 X 9 X 2-inch glass baking dish, toss the potato, sweet potato, carrots, bell pepper, 2 tablespoons of the oil, 3/4 teaspoon of pepper, and 1/2 teaspoon of salt.
- Arrange the onion evenly on top, then top with the zucchini.
- Drizzle with 1 tablespoon of the oil and sprinkle with 1/2 teaspoon each of salt and pepper.
- Arrange the tomato slices over the zucchini.
- Drizzle with the remaining 1 tablespoon of oil and sprinkle with the remaining 1/2 teaspoon each of salt and pepper.
- In a small bowl, stir the Parmesan and bread crumbs to blend and sprinkle over the vegetables.
- Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes.
- Let cool for 10 minutes.
- Garnish with fresh basil sprigs and serve.
