A casserole worth making

Our family has been experiencing a dinner rut, so I followed up on a friend's recommendation to check out www.bustameal.com. I came across this recipe first thing, and we've had it every week for a month. This meal has become our "de-tox" meal if the previous day we spent too much time in the carb or meat sections of the food pyramid. All these veggies are so satisfying and delicious to boot; my husband and I eat a fourth of a pan each for lunch and dinner.

Tomato Vegetable Casserole (adapted from www.bustameal.com)
Makes a 9x13 pan

1 medium potato, cut into 1/2-inch pieces
1 medium sweet potato, cut into 1/2-inch pieces
1 bell pepper, seeded and cut into 1/2-inch pieces (optional)
2 carrots, peeled and cut into 1/2-inch pieces
2 small zucchini, thinly sliced (or yellow squash)
5 tablespoons olive oil
½ red onion, chopped
2 large tomatoes, thinly sliced
grated Parmesan (or other cheese)
Whole-wheat bread crumbs
Salt and pepper
Basil
Oregano
Garlic Powder

1. Preheat the oven to 400 degrees. Toss the potato, sweet potato, bell pepper, carrots, and 2 tablespoons of olive oil in the baking dish to coat.
2. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
3. Sprinkle layer with bread crumbs, oregano, and cheese.
4. Arrange the onion evenly over the vegetable mixture.
5. Arrange the zucchini over the onion; drizzle with 2 tablespoons of oil; sprinkle with salt and pepper. Top with breadcrumbs, basil, and cheese.
6. Arrange the tomato slices over the zucchini. Top with breadcrumbs, garlic powder, and cheese.
7. Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes.