Tomato Vegetable Casserole

I love this side dish because it has starch and vegetable all in one!  It's great to go with grilled steaks but I've also made it for Christmas dinner before.  If there are veggies in here you don't like just replace them with some that you do like!

Tomato Vegetable Casserole (Giada DeLaurentiis)

1 medium potato, peeled and cut into 1/2" pieces
1 medium sweet potato, peeled and cut into 1/2" pieces
2 medium carrots, peeled and cut into 1/2" pieces
1 red bell pepper, cored, seeded and cut into 1/2" pieces
4 T. olive oil, divided
1 3/4 t. black pepper, divided
1 1/2 t. salt, divided
1/2 red onion, thinly sliced into rings
1 large zucchini, cut crosswise into 1/4" slices
2 large ripe tomatoes, cut into 1/4" slices
1/2 c. freshly grated Parmesan cheese (if desired)
2 T. Italian style breadcrumbs (if desired)
Basil, to garnish (if desired)

Preheat the oven to 450.

In a 13X9X2 inch glass baking dish toss the potato, sweet potato, carrots, bell pepper, 2T. of the oil, 3/4 t. of pepper and 1/2 t. salt.  Arrange the onion evenly on top, then top with the zucchini.  Drizzle with 1 T. of the oil and sprinkle with 1/2 t. each of salt and pepper.  Arrange the tomato slices over the zucchini.  Drizzle with the remaining 1 T. of oil and sprinkle with the remaining 1/2 t. each of salt and pepper.

In a small bowl, stir the Parmesan and bread crumbs to blend and sprinkle over the vegetables.  Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes.  Let cook for 10 minutes.  Garnish with fresh basil sprigs, if desired, and serve.

Due to the potatoes (and possible browning thereof) this isn't a prep ahead dish.  If you wanted to substitute other veggies for the potatoes (peeled eggplant, yellow squash, etc.) you could prep it ahead and store it in the fridge and bake off when you are ready to eat it.

Serves 6 (209 calories per serving without cheese and breadcrumbs) according to my calculator on loseit.com)