Giada's Vegetable Casserole

Name: Giada's Vegetable Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: American Italian
Ingredients: 1 medium potato (peeled and cut into 1/2-inch pieces); 1 mediumsweet potato (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); 4 tablespoons olive oil; 1 red onion (thinly sliced into rings); 2 small or 1 large zucchini (cut crosswise into 1/4-inch-thick pieces); Salt and pepper; 2 large ripe tomatoes (cut crosswise into 1/4-inch thick slices); 1/2 cup grated Parmesan; 2 tablespoons dried Italian-style bread crumbs; Fresh basil sprigs (for garnish)

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Note that the ingredients here are something of a hodgepodge: potato and sweet potato, zucchini and carrot, onion and bell pepper. That's because this is a pretty loose recipe, and you should feel free to substitute whatever you prefer. Just be sure to cut any vegetables to roughly the same size, to ensure that they're all fully cooked - but not overcooked - at the same time.

Servings

Prep Time

15 minutes

Cook Time

40 minutes

Calories

232

Author:

Giada De Laurentiis

Ingredients

1 medium potato (peeled and cut into 1/2-inch pieces)
1 mediumsweet potato (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)
4 tablespoons olive oil

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1 red onion (thinly sliced into rings)
2 small or 1 large zucchini (cut crosswise into 1/4-inch-thick pieces)
Salt and pepper
2 large ripe tomatoes (cut crosswise into 1/4-inch thick slices)
1/2 cup grated Parmesan

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2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs (for garnish)

Instructions

Preheat the oven to 450 degrees F.
Toss the potato, sweet potato, 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.
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.
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.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes to an hour. Garnish with fresh basil sprigs, if desired.