Tomato Vegetable Casserole

• 1 medium potato
• 1 medium yam
• 2 carrots
• 1 red bell pepper
• 1 red onion, sliced into thin rings
• 2 small or 1 large zucchini
• 2 large ripe tomatoes
• 1/2 C grated Parmesan, or more as desired
• 2 Tbsp dried Italian-style bread crumbs
• salt and pepper
• 5 Tbsp. olive oil
• fresh basil sprigs for garnish

1. Slice first 4 ingredients into 1/2 inch pieces
2. Slice zucchini and tomatoes into 1/4 inch thick slices.
3. Toss the potato, yam, bell pepper and carrots with 2Tbsp of olive oil in a 9x13 pan. Sprinkle with salt and pepper and toss until coated. Spread evenly. Arrange onion slices evenly over vegetables. Arrange zucchini over the onion. drizzle with 2 Tbsp oil. Sprinkle with salt and pepper and arrange a layer of tomato slices over all. Stir parmesan and bread crumbs together, sprinkle over the vegetables and drizzle with last Tbsp. of olive oil. Bake uncovered at 350 - 375 degrees until the vegetables are tender and the topping golden brown, about 40 minutes. Garnish with basil.

potato, yam, carrots, red bell pepper, red onion, zucchini, tomatoes, parmesan, bread crumbs, salt, olive oil, fresh basil sprigs

Taken from www.epicurious.com/recipes/member/views/tomato-vegetable-casserole-52351941 (may not work)