Red And Yellow Pepper Gratin - cooking recipe

Ingredients

1/2 cup boiling water
1/4 cup sun-dried tomato, packed without oil
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon sweet Hungarian paprika
1/4 teaspoon fresh ground black pepper
2 large red bell peppers, cut into 1/4-inch strips
1 large yellow bell pepper, cut into 1/4-inch strips
1 small zucchini, halved lengthwise and thinly sliced (about 1/2 cup)
1 small yellow squash, halved lengthwise and thinly sliced (about 1/2 cup)
1 medium yellow onion, peeled, halved lengthwise, and thinly sliced (about 3/4 cup)
2 teaspoons olive oil, divided
cooking spray
1 1/2 ounces sourdough bread
2 tablespoons grated fresh parmigiano-reggiano cheese

Preparation

Combine 1/2 cup boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and slice tomatoes into 1/4-inch strips.
Preheat oven to 400\u00b0.
Combine tomatoes and next 9 ingredients (through onion) in a large bowl. Drizzle with 1 teaspoon oil; toss gently. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 400\u00b0 for 45 minutes or until vegetables are tender, stirring every 15 minutes. Remove from oven.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure about 1 cup. Add remaining 1 teaspoon oil and cheese; pulse to combine. Sprinkle breadcrumb mixture over vegetables. Bake at 400\u00b0 for 20 minutes or until breadcrumbs are golden brown.