Harvest Vegetable Casserole - cooking recipe

Ingredients

1 tablespoon butter
1 yam, quartered and sliced
1/2 sweet onion (such as Vidalia(R)), 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

Preparation

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.