My good friend Hillery and her mom made a heavenly delicious tomato veggie casserole a few weeks back. It smelled soooo good, but unfortunately had real bread crumbs in it so I couldn't partake in the goodness. I knew it'd be easy to make this g-free so that's what I had planned for my family. It was a fan favorite for sure! My parents have been trying to make healthier choices so this was the perfect meal for them. :)
Recipe:
2 medium potatoes, 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 tbsps olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tbsp gluten free Italian-style bread crumbs
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tbsps olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tbsp gluten free Italian-style bread crumbs
Directions:
1) Preheat the oven to 400 degrees F.
2) Toss
the potatoes, bell pepper, carrots, and 2 tablespoons of olive oil
in a 9x13 baking dish to coat. Sprinkle with salt and
pepper and toss until coated. Spread vegetables evenly over the bottom
of the pan.
3) Arrange the onion slices evenly over the vegetable
mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons
of oil. Sprinkle with salt and pepper. Arrange the tomato slices over
the zucchini.
4) Stir the Parmesan and bread crumbs in a small bowl
to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the
baking dish. Drizzle with the last tablespoon of olive oil.
5) Bake
uncovered until the vegetables are tender, and the topping is golden
brown, about 40 minutes. Be sure to prick the potatoes to ensure they're tender. I had to cook for about 50 minutes to reach desired tenderness.
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