Ingredients

The following ingredients have 6 Servings
  • 3 sweet potatoes
  • 3 russet potatoes
  • 1 large onion
  • 2 small yellow squash
  • 1 bell pepper
  • 2 tablespoons olive oil (divided)
  • 1 1/2 teaspoons kosher salt (divided)
  • 1/2 teaspoon black pepper
  • 1 teaspoon oregano (divided)
  • 1/8 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon minced garlic (divided)
  • 1 cup spaghetti sauce
  • 2 large vine-ripened tomatoes
  • 1/4 cup freshly grated parmesan cheese (optional)

Instruction

  • Preheat oven to 425 degrees.  Grease a 2-quart or 9x13" casserole dish with olive oil.
  • Scrub all the vegetables and dry well. Dice the potatoes, onion, squash, and peppers into 1-inch cubes. Slice the tomatoes into 1/2-inch thick slices.
  • In a large mixing bowl, toss the potatoes and onions with 1 1/2 tablespoons of oil, 1/2 tablespoon minced garlic, 1 teaspoon salt, 1/2 teaspoon oregano, pepper, and crushed red pepper flakes if using.
  • Spread out the root vegetables into the prepared pan and bake for 30 minutes.
  • Meanwhile, toss the squash and peppers (and/or any other tender vegetables) with the remaining 1/2 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon oregano, and 1/2 tablespoon of garlic.
  • Remove the casserole from oven and spread the squash and peppers over the root vegetables. Top with spaghetti sauce and sliced tomatoes and return to the oven to bake for 20-22 minutes, or until the potatoes are fork tender.
  • Serve warm with fresh Parmesan cheese if desired.