Spring Fresh Veggie Casserole
Ingredients
2 cups of potatoes, peeled and chopped into small cubes
3 cups of sweet potatoes, peeled and chopped into small cubes
1 cup of carrots, peeled and chopped into small pieces
1 cup of red bell pepper, cored, sealed and chopped into small pieces
4 tablespoons olive oil
2 teaspoons cracked black pepper
6 cloves of garlic, minced
1 cup red onion, thinly sliced
2 cups of zucchini, sliced into thin discs
3 cups of tomatoes, sliced in half lengthwise, then sliced into horizontally
2 cups grated Parmesan cheese
1/2 cup of bread crumbs
Preparation
1
In a large bowl, combine;
2
Potatoes
3
Sweet potatoes
4
Carrots
5
Red bell peppers
6
Tbsp oil
7
Tsp cracked black pepper
8
Tsp course sea salt
11
Evenly arrange the sliced onions over the potato mixture
12
Drizzle with 1 Tbsp of olive oil
14
Evenly arrange the zucchini slices over the onions
15
Evenly arrange the tomato slices over the onions
16
Drizzle with 1 Tbsp of olive oil
18
In a small bowl, combine;
19
Grated Parmesan
20
Bread crumbs
21
Evenly spread over the tomatoes
22
Cover and refrigerate until ready to cook
23
Pre-heat oven to 450°
25
Allow to set and cool
.
About
As the More is More Mom®, I’m all about……more Easter recipes! Spring is such a hopeful time of renewal. What better way to celebrate than by enjoying a tasty meal made with the very freshest ingredients, at a splendidly set table? Today I’m thrilled to share with you the recipes for a Veggie Casserole and a Spinach and Strawberry Salad that you’ll be excited to serve throughout the year.
My Easter Menu included a beautiful Rack of Lamb and Creamy Do Ahead Mashed Potatoes. For those recipes, please visit me at my website:
http://moreismoremom.wordpress.com/2011/04/18/delicious-easter-recipes-and-a-beautiful-tablescape/
Yield:
10.0
Added:
Monday, April 18, 2011 - 7:14pm
