Summer Vegetable Gratin

• 2 garlic cloves, finely chopped
• 4 to 5 plum tomatoes, cut into 1/4-inch slices
• 3 to 4 small red potatoes, cut into 1/8-inch slices (about 1/2 pound)
• 1 small red onion, thinly sliced
• 1 (7-inch) jar roasted red bell peppers, drained and chopped
• 2 medium zucchini, thinly sliced
• 1 cup sliced fresh mushrooms
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 3 tablespoons olive oil, divided
• 1/2 cup finely crumbled cornbread
• 1 tablespoon Dijon mustard
• 1/4 cup grated Parmesan cheese
• 2 tablespoons Italian seasoning

1. Sprinkle bottom of a lightly greased 11- x 7-inch baking dish evenly with garlic. Layer with tomatoes and next 5 ingredients, sprinkling with 1/8 teaspoon each of salt and pepper between layers. Drizzle with 2 tablespoons oil.
2. Bake at 350u0b0 for 45 minutes. Combine cornbread, next 3 ingredients, and remaining 1 tablespoon olive oil. Sprinkle over vegetable mixture; bake 10 more minutes or until top is golden. Let stand 10 minutes before serving.

garlic, tomatoes, red potatoes, red onion, red bell peppers, zucchini, mushrooms, salt, pepper, olive oil, cornbread, mustard, parmesan cheese, italian seasoning

Taken from www.myrecipes.com/recipe/summer-vegetable-gratin (may not work)