Tomato-Vegetable Casserole (Pat & Larry Linne)

1 potato, peeled and cut into 1/2" cubes
1 yam, peeled and cut into 1/2" cubes
1 red pepper, seeded and cut into 1/2" slices
2 carrots, peeled and sliced 1/2" thick
5 Tbsp olive oil
1 large zucchini, sliced 1/2" thick
2 large ripe tomatoes, sliced 1/2" thick
1 red onion, sliced 1/2" thick
1/2 cup grated Parmesan cheese
3 Tbsp Italian-style breadcrumbs

*Preheat oven to 400*.

*Toss potato, yam, pepper and carrots with 2 Tbsp oil in a 13x9 pan.  Sprinkle with salt and pepper.

*Arrange onions over veggie mixture.  Place zucchini over onions.  Drizzle with 2 Tbsp olive oil.  Top with tomatoes, salt and pepper.

*Combine Parmesan and breadcrumbs in a small bowl.  Sprinkle over vegetables.  Drizzle with last tablespoon of oil.

*Bake uncovered until vegetables are tender and topping is golden brown, about 40 minutes.