harvest vegetable casserole

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• 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.