1 medium potato, peeled and cut into 1/2 inch pieces
1 medium sweet potato, peeled and cut into 1/2 inch pieces (or a touch bigger because they cook faster than the white potato does)
1 red bell pepper (or any color you like), seeded and cut into 1/2 inch pieces
2 carrots, peeled and cut into 1/2 inch pieces
5 Tbs. Olive oil
1 red onion (I use half), thinly sliced into rings
1 large zucchini, cut into 1/4 inch thick rounds
salt and pepper
2 large ripe tomatoes, cut in 1/4 inch thick slices (or a can of fire roasted diced tomatoes, drained – I do this in the winter)
1/2 cup grated parmesan
4 Tbs. plain or Italian style bread crumbs
1. Toss the first four ingredients together with 2 tablespoons oil in a 13 X 9 baking dish and sprinkle with salt and pepper.
2. Arrange the onion slices evenly over the vegetable mixture, and the zucchini over the onion. Drizzle with 2 tablespoons of the olive oil, and sprinkle with more salt and pepper. Arrange the tomato slices or canned tomatoes over the zucchini.
3. Mix together the parmesan and bread crumbs, and then sprinkle over the vegetables. Drizzle with the last tablespoon of olive oil.
4. Bake uncovered for 40 minutes at 400 degrees F.