The key to the success of this recipe, in my opinion, is finely slicing the red onion, zucchini and tomato which lay atop the diced veggies. Also, it's important to dice the the other veggies close to the same size so they are all "done" around the same time.
Coat the following with 3 TBspn olive oil & salt and pepper to taste:
1 potato, peeled & diced
1 sweet potato, peeled & diced
2 carrots, peeled & diced
1 red bell pepper; cored, seeded & diced
Pour into a 9X13 baking dish.
Finely sliced, 1/8 inch thick:
1 medium Red Onion (you may not need the entire onion, since you are slicing so finely)
1 small Zucchini (I peeled the zucchini, but only every other strip, leaving half of the skin on)
2 Tomatoes (beefsteak or garden)
Lay the red onion out so as to make a thin layer of onion over the diced veggies, then lay the zucchini over the onion, and finally, lay the tomatoes on top of everything. Drizzle with another tablespoon of olive oil.
In blender, blend 2 slices whole wheat bread plus 1 TBspn parsely to make fresh bread crumbs.
Spread bread crumbs over tomatoes & grate fresh parmesan reggiano over the bread crumbs.
¥ou can adjust the amount of cheese according to your liking, I probably grated about 1/4 cup.
Bake, uncovered, at 450 degrees for 45 minutes or so.