40 minutes at 400 degrees, makes 6 servings.
Delicious, flavorful and filling! But...
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
salt & pepper
2 large ripe tomatoes, cut crosswise into 1/4 inch thick slices
2 small or one large zuccini, cut crosswise into 1/4 inch thick pieces
1 red onion, thinly sliced into rings
1/2 cup grated Parmesan cheese
2 tablespoons dried Italian-style breadcrumbs
fresh basil sprigs for garnish
TOss potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 x 19 x 2 inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Sperad vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zuccini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salk and pepper. Arrange the tomato slices over the zucchini.
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.
Bake uncovered until the vegetables are tender, and the topping is golden brown.
What can I do to veganize the cheese/breadcrumb mixture? I am afraid to try soy cheese until I hear what is good and what might not be for this. I am still only making the transition into becoming vegan so I am still only doing what I can when I can. Which is why I love watching this community for inspiring ideas. Any favorite 'cheeses' that would taste good with this??