2 sweet potatoes scrubbed and cut into 1 inch pieces
2 russet potatoes scrubbed and cut into 1 inch pieces
1 large vidalia onion cut into 1 inch chunks
1 large zucchini diced
3 Tbs olive oil
1 tsp kosher salt
1/2 Tbs minced garlic
1 cup marinara sauce
2 large vine-ripened tomatoes sliced into 1/2 inch slices
1/4 cup freshly grated Parmesan cheese optional
Preheat oven to 425 degrees. Grease a 2 quart casserole dish with olive oil. Toss carrots, potatoes, onions, and zucchini together with oil, garlic and salt, and pepper. Pour the vegetables into the prepared pan. Top with marinara sauce and freshly sliced tomatoes if using. Roast for 45 minutes at 425. Remove the casserole from oven and grate fresh Parmesan cheese over the dish.