Lean-On-Me Casserole

Name: Lean-On-Me Casserole
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
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

Vegetarian Casserole Low-Carb

Time: 40 minutes

Yield: 6 servings

About

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

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -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.

Step 3 -Spread the coated veggies evenly over the bottom of the baking dish.

Step 4 -Arrange the onion slices over the veggie mixture.

Step 5 -Arrange the zucchini over the onion and drizzle with 2 tablespoons of the oil.

Step 6 -Sprinkle the oil-drizzled zucchini with the salt and the pepper.

Step 7 -Arrange the tomato slices over the seasoned zucchini.

Step 8 -In a small bowl, combine the parmesan and the breadcrumbs.

Step 9 -Sprinkle the breadcrumb mixture over the veggie mixture and drizzle with the remaining oil.

Step 10 -Bake until the veggies are tender and the topping is golden-brown, about 40 minutes.

Step 11 -Garnish with the basil sprigs.

Step 12 -Serve.

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