Kimberly's Vegetable Gratin
By: Kimberly Dahlka
Published: Thursday, February 17, 2011 - 6:47pm

Ingredients




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

Preparation

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.