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Harvest Vegetable Casserole
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| INGREDIENTS: | |
| 1 tablespoon | butter |
| 1 | yam, quartered and sliced |
| 1/2 | sweet onion, sliced |
| 2 | garlic cloves, minced |
| 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 | |
| ground black pepper to taste | |
| 1/4 cup | shredded sharp Cheddar cheese |
| 2 tablespoons | seasoned bread crumbs |
butter-flavored cooking spray
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. Transfer vegetable mixture to a casserole dish; sprinkle vegetables with Cheddar cheese and bread crumbs. Spray top of casserole with butter-flavored cooking spray.
4. Bake in the preheated oven until topping is browned and cheese is melted, about 25 minutes.
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