Sweet Potato, White Bean, and Pepper Tian
Adapted from Vegetarian Classics
Serves 4-6

I’m not a huge green pepper fan, but it is very mellow after baking.  Substitute with another red or a yellow one if you prefer.  I tend to shy away from large amounts of garlic, but the heat is great here. I filed this under quick and easy.  It does spend a fair amount of time in the oven but it is so quick to put together, I think it is a good weeknight meal.  You could certainly make it ahead of time and just serve it room temperature.

3 medium-large sweet potatoes, peeled, quartered lengthwise, and sliced ¼-inch thick
1 15-ounce can white beans, rinsed and drained
1 red bell pepper, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 medium red onion, cut into 2-inch chunks and sections separated
6 ounces cherry tomatoes, sliced in half
5 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
1 tsp. dried thyme
1 tsp. dried sage
3 tbsp. olive oil

3 slices country bread
1 tbsp. olive oil
½ cup freshly grated Parmesan cheese

Preheat the oven to 375ºF.

Combine all the vegetables along with the garlic, beans, herbs, a large pinch of salt and a few grinds of pepper in a large bowl.  Drizzle with the 3 tablespoons of olive oil and toss well.  (The vegetables can be prepared to this point up to 4 hours in advance.)  Pack the mixture into a 2½ or 3 quart shallow baking dish and flatten the top surface.  Cover with foil and bake for 25 minutes.  Uncover, give everything a good stir and bake for another 20 minutes.

Meanwhile, make the fresh breadcrumbs.  Place the bread in a food processor and pulse until you have crumbs.  Turn them out into a bowl and drizzle with 1 tablespoon of olive oil.  Stir to coat the bread with the oil and then add the cheese.  Combine well.

Remove the tian from the oven.  Spread the crumbs all over the top.  Return the tian to the oven and bake 15 minutes more, or until the topping is a rich golden color.  Let sit 10 minutes before serving.