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Sunday, January 6, 2013

Tomato Vegetable Bake

I hope you all had a wonderful holiday and New Year! I know I have been completely MIA but I have had my hands super full with the opening our new yoga studio, Breathe Yoga. (check us out at like us on Facebook for a free class, yippee for free yoga!

I Feel like all have done over the holiday is cook but I haven't really made anything new, mostly just some of my family's favorites and some holiday staples. But I did make this yummy vegetable casserole for Christmas dinner and it was so delicious I am going to make it again soon! I first had it a girls night out dinner my friend Laura made it and I really could not stop eating it, thank God it was just veggies because I probably had four helpings! When she told me it was a Giada De Laurentiis recipe I was really excited because I don't make many of her recipes but I do like a lot that she cooks. So here's my version, hope you like it!


  • 1 medium potato, peeled and cut into 1/2-inch pieces
  • 1 medium sweet potato, 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
  • 4 tablespoons olive oil
  • 1 red onion, thinly sliced into rings
  • 1 large zucchini or 2 small, cut crosswise into 1/4-inch-thick pieces
  • Salt and pepper
  • 2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
  • 1/3 cup grated Parmesan
  • 2 tablespoons Panko Breadcrumbs

Preheat the oven to 400 degrees F.
Toss the potato, sweet potato, bell pepper, carrots, and 1 tablespoon 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. Next 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. Finally arrange the tomato slices over the zucchini.
Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 35 minutes

It is as easy as layering your veggies!

Topping with tomatoes...

Then adding parm, mmmm....parm!

I could eat this everyday!

Weight Watcher Friends: This serves 8 people and each serving has 4 points.


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