This is my disappearing recipe. I copied it, into the blog and was about to alter the recipe to what I had actually done but decided to get my photos first. I still am not sure why but I could not find them. I went through pages of photos and still no photos for this recipe. I finally gave up and saved this as a draft and promptly forgot about it.
Today, when I was about to blog another recipe, I found the draft and decided to take another look. Lo and behold, the photos jumped out at me, almost immediately. Have you had days like this?
Tomato Vegetable Casserole Recipe courtesy Giada De Laurentiis (adapted) 6 servings
Ingredients
1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1/2 red bell pepper, seeded and cut into 1/2-inch pieces
1 carrots, peeled and cut into 1/2-inch pieces
3 tablespoons olive oil
1 small red onion, thinly sliced into rings
1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
1 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/4 cup grated Parmesan
2 tablespoons taco chip crumbs
1 medium yam, peeled and cut into 1/2-inch pieces
1/2 red bell pepper, seeded and cut into 1/2-inch pieces
1 carrots, peeled and cut into 1/2-inch pieces
3 tablespoons olive oil
1 small red onion, thinly sliced into rings
1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
1 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/4 cup grated Parmesan
2 tablespoons taco chip crumbs
Directions
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 1 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
Stir the Parmesan and crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with 1 tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes.
You always find something as soon as you stop looking for it.
Anything that uses veggies has to taste wonderful! We have planted quite a big garden this year in hopes to do a lot of canning. I’m putting this recipe in my ‘to make’ box for when my vegetables produce so I can try this with everything fresh ☺ Thanks for sharing in our recipe hop this week!
Sure I have days like that – for me it is usually the hunt for the car keys that are in my hand!!
This casserole looks delicious – exactly the kind of dish that I love., Thanks so much for sharing it at Cookbook Sundays.
Sue xo
What a delicious casserole! I have recipes disappear on me all the time – so frustrating. I’m glad you found this one, it is definitely a keeper!