Ingredients:

• Potatoes, medium, cut into 1/2 inch pieces – 4
• Carrots, cut into 1/2 inch pieces – 4
• Olive oil

• Red onion, thinly sliced – 1
• Zucchini, large, thinly slices – 2 (or 4 medium)
• Salt
• Pepper
• Tomatoes, beefsteak, sliced – 2

• Parmesan – 1/2 cup
• Bread crumbs, Italian-style – 2 tbsp

• Orzo (1/3 cup of dry orzo is 1 serving, so about 2 2/3 cups of dry orzo will be 8 servings)

Directions:

1. Preheat oven to 400 degrees F.
2. Put potato and carrot in a large bowl and toss with a drizzle of olive oil, salt and pepper.  Place in the bottom of a large casserole dish.
3. Layer the red onion slices on top of carrots and potato.
4. Layer the zucchini on top of the red onion slices.  Season with salt and pepper.
5. Layer the sliced tomato on top of the zucchini.
6. Mix Parmesan and bread crumbs in a small bowl.  Spread on top of the tomatoes.  Drizzle with olive oil.
7. Bakes until crust is brown and potatoes are tender, about 45 minutes.
8. Serve with orzo.  (Add a little butter or vegan butter to the orzo for added flavor.)

Vegan option:  Just remove the Parmesan from the crust and this recipe will be vegan!

Servings:  This should yield you 8 servings of orzo and veggie mixture.

Cost:  Under $2.00 per serving.