Kate's Cuisine

Aug 30 2011

Tomato Vegetable Casserole

 

3 medium potatoes, peeled and cut into 1/2″ pieces $0.51
1 red bell pepper, seeded and cut into 1/2″ pieces $0.45
2 carrots, peeled and cut into 1/2″ pieces $0.34
5 tablespoons olive oil $0.90
1 onion, thinly sliced $0.47
1 large zucchini, cut cross-wise into 1/4″ thick slices $1.40
Salt $0.01
Freshly ground black pepper $0.01
4 plum tomatoes, cut crosswise into 1/4″ thick slices $1.25
1/2 cup grated Parmesan $1.50
2 tablespoons dried bread crumbs $0.10

Total Cost    $6.94

1.) Preheat the oven to 400 degrees Fahrenheit.

2.) Toss the potato, bell pepper, carrots and 2 tablespoons of olive oil in a 9″ x 13″ casserole dish. Sprinkle with salt and pepper and toss until all vegetables are coated. Spread vegetables evenly over the bottom of the pan.

3.) Arrange the onion slices over the vegetable mixture and arrange the zucchini over the onion. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper and arrange the tomato slices on top of the zucchini.

4.) In a small bowl, stir the bread crumbs and the Parmesan together to blend. Sprinkle the Parmesan mixture over the entire vegetable casserole. Drizzle with the last of the olive oil.

5.) Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes.

6.) Serve and enjoy!

Read the Tomato Vegetable Casserole Review here

One response so far

One Response to “Tomato Vegetable Casserole”

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