Vegetable gratin

Ingredients:

• 1 medium potato, peeled and cut into 1 cm pieces.
• 1 medium yam, peeled and cut into 1cm pieces.
• 1 red bell pepper, seeded and cut into 1cm pieces.
• 2 carrots, peeled and cut into 1cm pieces.
• 5 tbsp. l. olive oil
• 1 red onion, thinly sliced
• 2 small or 1 large zucchini, sliced ​​into 0.5cm thick rounds.
• 2 large ripe tomatoes, sliced ​​into 0.5 cm thick circles.
• 0.5 tbsp. grated parmesan
• 2 tablespoons Italian breadcrumbs
• Fresh basil sprigs, for serving

Preparation:

1. Preheat oven to 200°C.
2. In a 12 x 9 x 2-inch baking dish, combine the potatoes, sweet potato, bell pepper, and carrots with 2 tablespoons of olive oil to coat. Season with salt and pepper and toss. Spread the vegetables evenly over the bottom of the dish.
3. Evenly distribute the onion slices over the vegetable mixture. Place the zucchini on top of the onions. Drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Arrange the tomato slices on top of the zucchini.
4. In a small bowl, combine the Parmesan cheese with breadcrumbsSprinkle the vegetables in a baking dish with the Parmesan breadcrumbs. Drizzle with the remaining olive oil.
5. Bake, uncovered, until the vegetables are tender and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.