Autumn Vegetable Casserole Recipe

Ingredients for Autumn Vegetable Casserole

• Baking Potato
• Sweet Potato
• 1 large red bell pepper (about 1 cup thinly sliced)
• Red Onion
• 2 medium zucchini (about 2 cups thinly sliced)
• 1 pint cherry or grape tomatoes, sliced if large
• Italian Seasoned Breadcrumbs
• Parmesan Cheese
• Kosher Salt
• Black Pepper
• Extra Virgin Olive Oil

How to Make Autumn Vegetable Casserole

1. Preheat oven to 350°F (175°C).
2. Spray a 9x13 inch rectangular baking pan with cooking spray.
3. Thinly slice 2 lbs potatoes and arrange them evenly on the bottom of the prepared pan.
4. Sprinkle 1/3 of the seasoning mix (see below) over the potatoes.
5. Drizzle with 1 tablespoon olive oil.
6. Layer 1 red bell pepper (1 cup thinly sliced), 1 medium onion (1 cup thinly sliced), and 2 medium zucchini (2 cups thinly sliced) over the potatoes.
7. Sprinkle with another 1/3 of the seasoning mix and drizzle with 1 tablespoon olive oil.
8. Top with 1 pint cherry or grape tomatoes, sliced if large.
9. Drizzle with remaining 1 tablespoon olive oil and sprinkle with the remaining seasoning mix.
10. If using, sprinkle 1 cup shredded cheddar cheese over the top.
11. Bake uncovered for 60-75 minutes, or until the vegetables are tender and slightly browned.
12. Let stand for 10 minutes before slicing and serving. Enjoy!