Autumn Vegetable Casserole

• 1 baking potato, peeled and sliced
• 1 sweet potato, peeled and sliced
• 1 red pepper, slice in strips
• 1 red onion, sliced
• 1 medium zucchini, sliced lengthwise
• 2 large tomatoes, thickly sliced
• 1/2 - 3/4 cup Italian seasoned breadcrumbs, to taste
• 1/2 - 3/4 cup parmesan cheese, grated to taste
• 1 -2 teaspoon kosher salt, to taste
• 3/4 - 1 teaspoon freshly ground black pepper, to taste
• 1/4 - 1/3 cup extra virgin olive oil, to taste

1. Spray a rectangular 9x13 pan with cooking spray. Arrange all potato slices on the bottom. Sprinkle with 1/3 of salt, pepper, crumbs and a drizzle of oil.
2. Layer the red pepper, onion and zucchini strips next. Repeat 1/3 of s&p, crumbs, oil.
3. Top with tomato slices and the remaining oil,s&p, crumbs.
4. Sprinkle on the cheese.
5. Bake uncovered in a 350F oven for 1 hour.
6. Let stand 10 minutes before slicing.
7. YUMMY!

baking potato, sweet potato, red pepper, red onion, zucchini, tomatoes, italian seasoned breadcrumbs, parmesan cheese, kosher salt, freshly ground black pepper, extra virgin olive oil

Taken from www.food.com/recipe/autumn-vegetable-casserole-144252 (may not work)