- 1 tablespoon butter
- 1 yam, quartered and sliced
- 1/2 sweet onion (such as Vidalia®), sliced
- 1 zucchini, halved lengthwise and sliced
- 1 yellow squash, halved lengthwise and sliced
- 1/2 large red bell pepper, chopped
- 1/2 large green bell pepper, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and ground black pepper to taste
- 1/4 cup shredded sharp Cheddar cheese
- 2 tablespoons seasoned bread crumbs
- butter-flavored cooking spray
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in a large skillet over medium heat; cook and stir yam and onion in the melted butter until lightly browned, 5 to 10 minutes. Mix zucchini, yellow squash, red bell pepper, green bell pepper, oregano, basil, salt, and black pepper into the yam mixture; cook and stir until vegetables are heated through and partially tender, 5 to 10 minutes.
- Transfer vegetable mixture to a casserole dish; sprinkle vegetables with Cheddar cheese and bread crumbs. Spray top of casserole with butter-flavored cooking spray.
- Bake in the preheated oven until topping is browned and cheese is melted, about 25 minutes.
05/04/2018
recipepes.com
Harvest Vegetable Casserole, recipe
PT15M
PT1H
5
455 calories
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