Red and Yellow Pepper Gratin

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon thyme leaves fresh chopped
• 0.5 teaspoon hungarian paprika sweet
• 2 teaspoons olive oil divided
• 2 tablespoons parmigiano-reggiano cheese fresh grated
• 2 large bell peppers red cut into 1/4-inch strips
• 0.5 teaspoon salt 
• 1.5 ounces sourdough bread 
• 0.3 cup sun-dried tomatoes packed
• 0.5 cup water boiling
• 1 large bell pepper yellow cut into 1/4-inch strips
• 0.8 cup onion yellow peeled halved lengthwise thinly sliced
• 0.5 cup baby squash yellow halved lengthwise thinly sliced
• 0.5 cup zucchini halved lengthwise thinly sliced

Equipment

• food processor
• bowl
• oven
• baking pan

Directions

1. Combine 1/2 cup boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft.
2. Drain and slice tomatoes into 1/4-inch strips.
3. Preheat oven to 40
4. Combine tomatoes and next 9 ingredients (through onion) in a large bowl.
5. Drizzle with 1 teaspoon oil; toss gently. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
6. Bake at 400 for 45 minutes or until vegetables are tender, stirring every 15 minutes.
7. Remove from oven.
8. Place bread in a food processor; pulse 10 times or until coarse crumbs measure about 1 cup.
9. Add remaining 1 teaspoon oil and cheese; pulse to combine.
10. Sprinkle breadcrumb mixture over vegetables.
11. Bake at 400 for 20 minutes or until breadcrumbs are golden brown.