by Ron James

Created on: April 30, 2008

Here's a casserole recipe that's a little different. It's an Italian vegetable casserole. I tried this one out on a large family gathering at Easter and it was a big hit.

CASSERUOLA DI VERDURA ITALIANO
(Italian Vegetable Casserole)

1 potato, peeled and cubed
1 sweet potato, peeled and cubed
1 red bell pepper, seeded and cubed
2 carrots, peeled and cut into 1/2-inch slices

2 tomatoes, cut into 1/4-inch slices
1 red onion, thinly sliced
1 zucchini, cut into 1/4-inch slices
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 tablespoons Italian bread crumbs
Olive oil
Salt and pepper

Preheat the oven to 400.

Lightly oil a 13 x 9 x 2 inch baking dish with olive oil. Evenly spread the potato and yam cubes in a single layer and drizzle with olive oil, then lightly season with salt and pepper. Arrange another layer with the bell pepper and carrots and repeat the oil, salt and pepper.

Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini slices over the onion. Drizzle with olive oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.

Blend the Parmesan cheese and bread crumbs in a bowl, then sprinkle the mixture over the top layer of tomatoes. Drizzle with a little olive oil.

Bake uncovered until the vegetables are tender, and the Parmesan bread crumb topping begins to turn a golden brown, about 30 minutes. Add the mozzarella and continue to bake for another 10 minutes. Watch to make sure the mozzarella melts and browns but does not burn. Serve immediately.

Serves 6 - 8.

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