Sweet Potato and Vegetable Tian

(recipe origin unknown)

1 red onion, cut vertically into sixths, sections separated
1 green pepper, cut into 1 1/2-inch chunks
12 oz. mushrooms, large ones quartered, medium ones halved
2 plum tomatoes, cored and cut into sixths
3 medium-large sweet potatoes, peeled, quartered lengthwise, and sliced 1/4-inch thick
4 garlic cloves, thinly sliced
2 tsp. chopped fresh rosemary, or 3/4 tsp. crumbled dried
1/2 tsp. salt
Generous seasoning of ground black pepper
1/3 cup olive oil

The topping:
3 slices bread
1 Tbsp. olive oil

Preheat the oven to 375F.  Combine all of the vegetables, garlic, and rosemary in a large mixing bowl.  Sprinkle with salt, pepper, and 1/3 cup oil and toss to coat thoroughly.

Drop the vegetables into a shallow 2 1/2-quart ovenproof casserole and press them down evenly.  Bake for 45 minutes.

To make the topping, break up the bread and make coarse crumbs in a food processor.  Scrape them into a small bowl and drizzle on the 1 Tbsp. olive oil.  Use your fingers to rub the oil evenly into the crumbs.

Remove the tian from the oven.  Sprinkle the crumbs all over the top.  Return the dish to the oven and bake 15 more minutes, or until the vegetables are very tender.  Let sit 10 minutes before serving.

(A nice roasted veggie combo.)