2 tbsp. olive oil
2 lg. red onions, about 8 oz. each, cut into 1/2" wedges, about 3 c.
2 med. size zucchini, about 8 oz. each, halved lengthwise & cut into 1/2" chunks, about 3 c.
3 c. quartered fresh mushrooms, about 8 oz.
3 med. size leeks, about 4 oz. each, white part & about 1" of green, rinsed well & cut into 1" slices, about 2 c.
2 med. size yellow or red bell peppers, cored, seeded & cut into 1" squares, about 2 c.
2 tsp. chopped fresh thyme leaves or 3/4 tsp. dried
3/4 tsp. freshly ground black pepper
1/2 tsp. salt
2 tbsp. butter
1/2 c. unseasoned fine, dry bread crumbs

In 12 inch skillet over medium heat, heat oil. Layer vegetables in skillet in order listed, sprinkling each layer lightly with thyme, pepper and salt before adding the next. When all vegetables are in skillet, cover partially with lid. Reduce heat to medium; cook 30 minutes, uncovering from time to time to press vegetables down with back of large spoon. Uncover; cook 10 minutes longer.

Meanwhile, heat broiler. In small saucepan over medium heat, melt butter; stir in bread crumbs to coat completely. Remove from heat; sprinkle crumbs evenly over vegetables. Broil, about 4 inches from heat source, 30-60 seconds until crumbs are golden brown. Makes 4-6 servings.