Kimberly'S Vegetable Gratin

• 2 medium zucchini thinly sliced
• 2 portabella caps large, halved and sliced
• 1 red bell pepper chopped
• 3 small red potatoes thinly sliced
• 1 red onion small, thinly sliced
• 4 plum tomatoes sliced
• 3 cloves garlic minced
• 2 1/2 teaspoons olive oil
• 1 cup stuffing mix finely crushed, such as Pepperidge Farm
• 4 tablespoons butter melted
• 1/2 cup grated Parmesan cheese

1. Lightly coat a cookie sheet with cooking spray or olive oil.
2. Arrange chopped red bell peppers on the cookie sheet and roast at 425 degrees for 15 minutes.
3. Reduce oven temperature to 350 degrees.
4. Brush 11x 7 pan with 1/2 teaspoon of the olive oil, sprinkle with minced garlic.
5. Arrange tomatoes in a layer, then repeat with potatoes, onion, roasted red bell peppers, zucchini, and mushrooms.
6. Bake at 350 for 45 minutes.
7. Combine topping ingredients in a small bowl. Season with salt and pepper.
8. Sprinkle topping over gratin, return to oven, and bake for 15 minutes or until golden brown.
9. Let sit for 15 minutes before serving.

zucchini, portabella caps, red bell pepper, red potatoes, red onion, tomatoes, garlic, olive oil, stuffing mix finely crushed, butter, parmesan cheese

Taken from www.yummly.com/recipe/Kimberly_s-Vegetable-Gratin-1663519 (may not work)