This earthy dish smells wonderful while baking and once you taste this creation you're sure to add it to your favourites list! It is great reheated and is superb for potluck. Feel free to change out the veggies for ones that suit your palate but I think you'll find this is a good combo. I do not measure anything when I make this, it's all about a shake and a dash. Have fun with it, it's so yummy! If you are vegan or want it to be pareve just omit the cheese.

Ingredients

10 serv.

baking potato↗1
peeled and sliced
sweet potato↗1
peeled and sliced
red pepper↗1
slice in strips
red onion↗1
sliced
zucchini1
sliced lengthwise
large tomatoes↗2
thickly sliced
Italian seasoned breadcrumbs↗1⁄2 - 3⁄4 cup
to taste
parmesan cheese↗1⁄2 - 3⁄4 cup
grated to taste
kosher salt↗1 -2 teaspoon
to taste
freshly ground black pepper3⁄4 - 1 teaspoon
to taste
extra virgin olive oil↗1⁄4 - 1⁄3 cup
to taste

Step-by-step instructions

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!

Source: food.com

Original recipe ↗

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