Tomato Veggie Casserole

Doesn't that look delicious!?! We started eating it before we got to take a picture. Oopsies! We decided that we should share a yummy recipe in time for the grand opening of Living Towards Love. Michael found the recipe on Food Network. Of course, it was in our nature to change it up and add things to it. It turned out really really good!!!

Prep time: 15 min
Cook time: 50 min
Serves: 6

Ingredients: (we sliced them in cubes)

• 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 melted coconut 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 
• herbs de provence
• dried basil
• 2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
• 1cup grated Parmesan
• 4 tablespoons dried Italian-style bread crumbs 
• Fresh basil sprigs, for garnish

Directions:

Preheat the oven to 400 degrees F. 

Mix the potato, yam, bell pepper, carrots in a 13 by 9 baking dish. We used a deep rectangle foil pan because we didn't have anything else. Drizzle 2 tablespoons of coconut oil. Sprinkle salt and pepper (we accidentally forgot this step!). Mix together with hands and spread the vegetables evenly over the bottom of the pan.

Place onion slices over the veggies. Put zucchini over the onion. Drizzle 2 tablespoons of coconut oil. Sprinkle salt, pepper, dried basil and herbs de provence. Arrange the tomato over zucchini.
In a separate small bowl, stir together the Parmesan and bread crumbs. (We actually doubled this part, in the original recipe it was half of what we have written above in the ingredients list. Trust us on this one, the Parmesan and crumbs make it delicious!)

Sprinkle the Parm-crumb mix over the veggies. Drizzle with one last tablespoon of coconut oil.

Bake uncovered until the veggies are tender, and the topping is golden brown, about 50 min. Garnish with fresh basil. Enjoy!!!


We love this recipe and we are definitely going to make it again. We hope you enjoy it as much as we did! It only lasted two days for the both of us, but it was definitely worth it.

This post was written by Karel & Michael.
Adapted from: 
Food Network