Recipe Background
A great meal isn't just food; it can also be a symbol. Eating together, after all, is a sign of closeness. Sometimes, a great meal can show just how much you can and want to support a loved one going through a tough time. Lean-On-Me Casserole is that symbol, as delicious as it is meaningful. This is a tender mix of roasted garden vegetables, including hearty potatoes, sweet yams, and juicy zucchini, with all the brightness and wholesomeness a good meal can provide. It can certainly brighten up people's day with its crunchy breadcrumbs and sharp parmesan. Lean-On-Me Casserole tells whoever you share it with "I've got you, don't worry."
A great meal isn't just food; it can also be a symbol. Eating together, after all, is a sign of closeness. Sometimes, a great meal can show just how much you can and want to support a loved one going through a tough time. Lean-On-Me Casserole is that symbol, as delicious as it is meaningful. This is a tender mix of roasted garden vegetables, including hearty potatoes, sweet yams, and juicy zucchini, with all the brightness and wholesomeness a good meal can provide. It can certainly brighten up people's day with its crunchy breadcrumbs and sharp parmesan. Lean-On-Me Casserole tells whoever you share it with "I've got you, don't worry."
Ingredients
- 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 divided
- salt to taste
- pepper to taste
- 1 red onion thinly sliced into rings
- 2 small or 1 large zucchini cut crosswise into 1/4-inch-thick pieces
- 2 large tomatoes ripe and cut crosswise into 1/4-inch-thick slices
- 1/2 cup parmesan grated
- 2 tablespoons dried Italian-style breadcrumbs
- basil sprigs to taste and for garnish
Directions
- Preheat the oven to 400 degrees F.
- In a 13x9-inch baking dish, toss the potato, the yam, the bell pepper, the carrots, 2 tablespoons of the oil, the salt, and the pepper until coated.
- Spread the coated veggies evenly over the bottom of the baking dish.
- Arrange the onion slices over the veggie mixture.
- Arrange the zucchini over the onion and drizzle with 2 tablespoons of the oil.
- Sprinkle the oil-drizzled zucchini with the salt and the pepper.
- Arrange the tomato slices over the seasoned zucchini.
- In a small bowl, combine the parmesan and the breadcrumbs.
- Sprinkle the breadcrumb mixture over the veggie mixture and drizzle with the remaining oil.
- Bake until the veggies are tender and the topping is golden-brown, about 40 minutes.
- Garnish with the basil sprigs.
- Serve.
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