This is from Giada De Laurentiis cookbook “Everyday Italian”
The recipe is effortless, the dish is stocked full of flavor and with very low calories. I left out the zucchini because I don’t care for the vegetable. It’s a vegetarian dish, but vegans can eat it if they substitute the cheese with the same amount of bread crumbs and stir in a little olive oil. This dish is so easy, here’s my advice: create your casserole and put it in the oven. Take a shower, pour a glass of wine and by the time you’ve done those things….your dinner will be ready!

Serves 4

1 medium potato, peeled and cut into 1/2 inch pieces
1 medium sweet potato. peeled and cut into 1/2 inch pieces
2 carrots, peeled and cut into 1/2 pieces
1 red bell pepper, cored, seeded, and cut into 1/2 inch pieces (I used a yellow pepper)
4 Tbsp. olive oil
1 3/4 tsp. freshly ground black pepper
1 1/2 tsp. salt
1/2 red onion, thinly sliced into rings (I used 1 whole medium red onion)
1 large zucchini, cut crosswise into 1/4 inch thick slices
2 large ripe tomatoes, cut crosswise into 1/4 inch thick slices
1/2 cup freshly grated Parmesan cheese
2 Tbsp. Italian-style dried bread crumbs
Sprigs of fresh basil, for garnish

Preheat the oven to 450 degrees. In a 13X9X2 inch glass baking dish, toss the potato, sweet potato, carrots, bell pepper, 2 Tbsp. of the oil, 3/4 tsp. of pepper, and 1/2 tsp. of salt. Arrange the onion evenly on top, then top with zucchini. Drizzle with 1 Tbsp. of the oil and sprinkle with 1/2 tsp. each of salt and pepper. Arrange the tomato slices over the zucchini. Drizzle with the remaining 1 Tbsp. of oil and sprinkle with the remaining 1/2 tsp. each of salt and pepper.

In a small bowl, stir the Parmesan and bread crumbs to blend and sprinkle over the vegetables. Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes. Garnish with fresh basil sprigs and serve.

Wine served: Joel Taluau, St-Nicolas-De-Bourgueil, red Loire wine.