Tomato Vegetable Casserole

1 medium potato, peeled and cut into 1/2-inch pieces

1 medium sweet potato, peeled and cut into 1/2-inch pieces

2 carrots, peeled and cut into 1/2-inch pieces

1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces

4 tablespoons olive oil

1 3/4 teaspoons freshly ground black pepper

1 1/2 teaspoon salt

1/2 red onion, thinly sliced into rings

1 large zucchini, cut crosswise into 1/4-inch-thick slices

1/2 cup freshly grated parmesan cheese

2 tablespoons Italian bread crumbs

sprigs of fresh basil, for garnish

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1. Preheat the oven to 450 degrees. In a 13 x 9 x 2-inch glass baking dish, toss the potato, sweet potato, carrots, bell pepper, 2 tablespoons of the oil, 3/4 teaspoon of pepper, and 1/2 teaspoon of salt. Arrange the onion evenly on top with the zucchini. Drizzle with 1 tablespoon of the oil and sprinkle with 1/2 teaspoon each of salt and pepper. Arrange the tomato slices over the zucchini. Drizzle with the remaining 1 tablespoon of oil and sprinkle with the remaining 1/2 teaspoon each of salt and pepper.

2. 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 cool for 10 minutes. Garnish with fresh basil sprigs and serve.

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everyday italian by giada de laurentiis