Description
A colorful medley of roasted vegetables—tomato, zucchini, sweet potato, and more—topped with a crispy Parmesan and breadcrumb crust. Perfect as a hearty vegetarian main or flavorful side dish.
Ingredients
Scale
- 2 large ripe tomatoes, sliced
- 1 medium potato, peeled and cubed
- 1 medium yam (or sweet potato), cubed
- 2 medium carrots, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 red onion, thinly sliced
- 1–2 small zucchini, sliced
- ½ cup grated Parmesan cheese
- 2 tbsp breadcrumbs (or almond meal for gluten-free)
- 5 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss cubed potato, yam, carrots, and bell pepper with 2 tbsp olive oil. Spread evenly in a greased baking dish.
- Layer the red onion slices and zucchini over the roasted vegetables.
- Top with tomato slices, overlapping slightly.
- In a small bowl, combine grated Parmesan and breadcrumbs. Sprinkle this mixture evenly over the tomato layer.
- Drizzle remaining 3 tbsp olive oil over the top.
- Bake uncovered for about 40 minutes, or until the vegetables are tender and the topping is golden and crisp.
- Garnish with fresh basil before serving. Serve hot or warm.
Notes
You can substitute the Parmesan with vegan cheese and use almond meal to make it entirely plant-based and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 7g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 7mg