Tomato Vegetable Casserole from Everyday Italian by Giada De Laurentiis
1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, 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
5 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 pieces
1/2 cup Parmesan cheese, grated
2 Tbsp dried breadcrumbs
Fresh springs of basil, for garnish
Preheat the oven to 400 degrees F.
Toss the potato, yam, 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. Garnish with fresh basil sprigs, if desired.
With the relaxed kitchen atmosphere as my vegetables baked, I decided to bake some cracked wheat bread. I will post it soon, I promise!
And as always, I have to put the full plate shot. The pasta was pretty basic, and I also made pan seared yellow fin tuna that was fantastic. Tuna is great rare, and is best simply prepared, with salt and pepper.