Autumn Vegetable Casserole - cooking recipe

Ingredients

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

Preparation

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.
Layer the red pepper, onion and zucchini strips next. Repeat 1/3 of s&p, crumbs, oil.
Top with tomato slices and the remaining oil,s&p, crumbs.
Sprinkle on the cheese.
Bake uncovered in a 350F oven for 1 hour.
Let stand 10 minutes before slicing.
YUMMY!