Tomato Vegetable Casserole (Myndi)

1 med. potato, peeled and cut into 1/2-inch pieces

1 med. 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 Tbsp. olive oil

1 red onion, thinly sliced into rings

2 small or 1 large zucchini, cut crosswise into 1/4-inch thick slices

Salt and pepper

2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices

1/2 cup grated Parmesan

2 Tbsp. dried italian-style bread crumbs

Fresh basil sprigs, for garnish

Preheat oven to 400.  Toss potato, yam, bell pepper, carrots, and 2 Tbsp. of olive oil in a 13x9x2 inch baking dish to coat.  Sprinkle w/salt and pepper and toss until coated.  Spread vegetables evenly over the bottom of the pan.

Arrange the onion slices evenly over the vegetable mixture.  Arrange the zucchini over the onion. Drizzle with 2 Tbsp. of oil.  Sprinkle w/salt and pepper.  Arrange tomato slices over zucchini.

Stir Parmesan and bread crumbs in small bowl to blend.  Sprinkle Parmesan bread crumbs over vegetables in baking dish.  Drizzle with the last Tbsp. of olive oil.

Bake uncovered until vegetables are tender, and topping is golden brown, about 40 min.  Garnish with fresh basil sprigs, if desired.