Description
A colorful medley of roasted root vegetables and summer squash baked until tender and topped with a crispy Parmesan breadcrumb crust. A perfect side dish or a light vegetarian main.
Ingredients
Units
Scale
- 1 sweet potato (peeled and cut into 1/2 inch / 1.3 cm pieces)
- 1 white potato (peeled and cut into 1/2 inch / 1.3 cm pieces)
- 2 carrots (peeled and cut into 1/2 inch / 1.3 cm pieces)
- 1 orange or red bell pepper (seeded and chopped into 1/2 inch / 1.3 cm pieces)
- salt and pepper to taste
- 1 sweet or white onion (cut into thin rings)
- 1 zucchini (peeled and cut into 1/2 inch / 1.3 cm pieces)
- 1 yellow squash (peeled and cut into 1/2 inch / 1.3 cm pieces)
- 2 to 3 large red vine tomatoes (washed and sliced)
- 3/4 cup (177 ml) vegetable broth (divided by 1/4 cup / 59 ml each)
- 1/2 cup (118 ml) grated cheese
- 2 tablespoons (30 ml) bread crumbs (Vegan or non-Vegan)
Instructions
- Preheat oven to 400°F (200°C). In a 13×9 inch baking dish, toss the sweet potato, white potato, and carrots with 1/4 cup (59 ml) vegetable broth, salt, and pepper until evenly coated. Spread the potatoes and carrots evenly across the bottom of the pan.
- Place the onion slices evenly atop the potato mixture, followed by the bell pepper, zucchini, and squash. Drizzle with another 1/4 cup (59 ml) of the vegetable broth.
- Place the tomato slices over the zucchini and squash. Drizzle the tomato slices with half of the remaining vegetable broth. Bake uncovered for 30 minutes.
- In a small bowl, combine the grated cheese (such as Parmesan) and the bread crumbs. After the casserole has cooked for 30 minutes, remove casserole from oven and sprinkle with the cheese and breadcrumbs mix. Drizzle with the remaining vegetable broth and cook for an additional 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Cuisine: American