Ingredients
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
Preparation
Slice first 4 ingredients into 1/2 inch pieces Slice zucchini and tomatoes into 1/4 inch thick slices. 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.
