Roasted Vegetable Gratin

prep 30 min. / bake 1 hour

5 T. olive oil                                                     

1 tsp. Italian seasoning

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 lb. small gourmet potatoes, cut into 1/2" pieces

4 carrots, peeled and cut into 1/2" pieces

1 red bell pepper, cut into 1/2" pieces

4 oz. pkg. white mushrooms, cleaned and cut into 1/2" pieces

1 red onion, cut in half and then cut into thin slices

2 zucchini, but into 1/4" slices

1 pkg. Campari tomatoes (or about 6 Roma), sliced thin

1/3 cup panko bread crumbs

1/2 cup grated Parmesan cheese

Preheat oven to 425.

In a small bowl, mix the oil, seasoning, salt, and pepper.

In a large bowl, toss the potatoes, carrots, bell pepper, and mushrooms with 2 T. of the oil mixture.

Transfer vegetables to a 9x13 inch baking dish.

Place onion slices on top of vegetables, then top with zucchini slices.
Drizzle with 2 T. oil mixture.

Arrange tomato slices on top.

Mix bread crumbs and Parmesan cheese in a small bowl. Sprinkle over tomatoes.

Drizzle with remaining oil mixture.

Cover with foil and bake 45 minutes.

Remove foil and bake additional 15 minutes or until vegetables are tender and top is golden brown.

Serve warm.
Refrigerate any leftovers.

Serves 6-8