Red and Yellow Pepper Gratin

I found this in Cooking Light, June 2007 and had to post it for ZWT3.

• Ready In: 1 hr 35 mins
• Serves: 6

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

Directions

1. 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.
2. Preheat oven to 400°.
3. 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° for 45 minutes or until vegetables are tender, stirring every 15 minutes. Remove from oven.
4. 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° for 20 minutes or until breadcrumbs are golden brown.