Red And Yellow Pepper Gratin

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 1/2 cup boiling water
• 1/4 cup sun-dried tomato, packed without oil
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon sweet hungarian paprika
• 1/4 teaspoon fresh ground black pepper
• 2 large red bell peppers, cut into 1/4-inch strips
• 1 large yellow bell pepper, cut into 1/4-inch strips
• 1 small zucchini, halved lengthwise and thinly sliced (about 1/2 cup)
• 1 small yellow squash, halved lengthwise and thinly sliced (about 1/2 cup)
• 1 medium yellow onion, peeled, halved lengthwise, and thinly sliced (about 3/4 cup)
• 2 teaspoons olive oil, divided
• cooking spray
• 1 1/2 ounces sourdough bread
• 2 tablespoons grated fresh parmigiano-reggiano cheese

Recipe

• 1 combine 1/2 cup boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. drain and slice tomatoes into 1/4-inch strips.
• 2 preheat oven to 400°.
• 3 combine tomatoes and next 9 ingredients (through onion) in a large bowl. drizzle with 1 teaspoon oil; toss gently. spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. bake at 400° for 45 minutes or until vegetables are tender, stirring every 15 minutes. remove from oven.
• 4 place bread in a food processor; pulse 10 times or until coarse crumbs measure about 1 cup. add remaining 1 teaspoon oil and cheese; pulse to combine. sprinkle breadcrumb mixture over vegetables. bake at 400° for 20 minutes or until breadcrumbs are golden brown.