Tomato Veggie Casserole

Author: Inspired by Giada De Laurentiis

This delicious recipe was selected by 14-year-old Claire Looney from Giada's collection of delicious vegetable dishes. I modified the recipe to make it gluten-free, and it can also be made without dairy. This mouth-watering casserole is packed with nutrient-dense vegetables that blend well together.

Ingredients:
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 celery stalks, coarsely chopped
4 tablespoons olive oil
1 yellow onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/4 cup grated Parmesan (optional)
2 tablespoons nutritional yeast (4 tablespoons if omitting dairy)
Fresh basil sprigs, for garnish

Recipe:

1. Preheat the oven to 400 degrees F.
2. Toss the potato, yam, bell pepper, celery, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan. 
3. Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini. 
4. Mix the Parmesan with the nutritional yeast. Sprinkle the mixture over the vegetables in the baking dish.
   

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