Veggie Casserole

This is another dish from the Food Network's Giada De Laurentiis. I make this for dinner at least every other week... sometimes once a week because Chris loves it! It makes for GREAT leftovers... we always have a ton left over to heat-up for lunch the next day.

Even though it's all vegetables, it actually is filling enough to be a meal. It would make for a great side dish as well.

Veggie Casserole
Small red potatoes (3 or 4), cut into small pieces/cubes, with skin on
1 medium sweet potato, peeled, cut into small pieces
1 red bell pepper, cut into ½" pieces
2 or 3 carrots, peeled, cut into ½" pieces
5 T. olive oil
1 red onion, thinly sliced into rings (use all of the onion)
2 small or 1 large zucchini, cut into slices
Salt & pepper
2-3 large ripe tomatoes, cut into thick slices
½ cup grated Parmesan
2 T. dried Italian-style bread crumbs

-Toss the red potato, sweet potato, red pepper, carrots, & 2 T. of olive oil in a 13x9 baking dish to coat. Sprinkle with salt & pepper & 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 T. of oil. Sprinkle with salt & pepper. Arrange the tomato slices over the zucchini.

-Stir the Parmesan & bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last T. of olive oil.

-Bake uncovered @ 400 until the vegetables are tender, & the topping is golden brown, about 50 minutes.

-I like to serve it over Trader Joe's whole wheat couscous (Rice would work as well, but I like to use couscous because it sticks to all the veggies)

Veggie Casserole