In addition to mixing up our protein intake when coming up with a weekly menu, I like to usually throw in a vegetarian meal. I came across Giada De Laurentiis’s Tomato Vegetable Casserole and liked it because it’s pretty simple but also involves one of my favorite aspects of cooking: prep. Since this recipe includes potato, yam, tomato, bell pepper, carrots, onion and zucchini, I got to spend a good deal of time with my knife and cutting board chopping veggies up into slices and tiny cubes.
Once you’ve got that done, you’re basically done making dinner. All you need to do then is arrange the veggies in the order suggested — like a lasagna — cover with bread crumbs (I had panko on hand) and pop into a 400 degree oven for 40 minutes. When your cook time is done you’re left with a sweet and somewhat tangy vegetable dish that balances the candylike yams with the tomatoes. You could probably really mix things up when it comes to the actual vegetables included in this dish and I can only imagine how much better it would taste with super fresh ingredients all around. I’m looking forward to the farmer’s market kicking back up so I can try this with yams, carrots and potatoes fresh from the ground and maybe some heirloom tomatoes. Just thinking about that is making my mouth water.