1 1/2 lb small waxy potatoes, peeled and thinly sliced
1small onion, diced
1small red bell pepper, seeded and diced
1small carrot, thinly sliced
3 clv garlic, minced
3plum tomatoes, peeled, seeded and diced
1/4 c vegetable broth or water
1/4 c olive oil
1/2 t each marjoram and thyme
1/4 t each basil and rosemary
salt and pepper to taste
1 c fresh bread crumbs
2 T grated parmesan cheese
Potato Vegetable Casserole Directions
Preheat oven to 400° F. In a large bowl, combine vegetables, stock and 3 tablespoons of the oil. Season with the herbs and salt and pepper to taste. Toss well to combine ingredients. Transfer the mixture to a large, shallow baking dish in an even layer. Cover tightly with lid or aluminum foil and bake until potatoes and carrots are tender, about 45 minutes.
Meanwhile, combine breadcrumbs, cheese and remaining tablespoon of oil in a small bowl. When vegetables are tender, remove casserole from oven, uncover and sprinkle evenly with crumb mixture. Return to oven and bake 10-15 minutes longer, or until brown.