Rustic Garden Vegetable Casserole

So I make these Vegetable Casseroles throughout the summer months and this is probably my last one or close to last one.
I basically pick up fresh vegetables from the Farmer's Market or I get veggies from friend's gardens and I made a dish out of this lovely bounty. I also add some fresh Garlic sliced, fresh Parsley and fresh Ginger. The amount is up to you.

First I wash and cut up the veggies in similar sizes so it bakes evenly.

Then I season them with salt, pepper, garlic powder.

Then I grate cheese to put in between the layers and on top. Today I used a Pecorino Cheese and a Greek Farmer's Cheese made in Cyprus called Halloumi. I didn't use a lot but the amount is up to you as well as the kind of cheese. You can use a Monterey Jack, Cheddar or Mozzarella if you want it more cheesy.

Layer the veggies in a oiled baking dish and add the cheese in the layers. Cover with aluminum foil and bake at 350 for 30 minutes. Top with ground Breadcrumbs and drizzle with a melted butter/olive oil mixture (1/2 cup). Put uncovered back into the oven for approximately 1 hour or until bread crumbs are browned and casserole is cooked through.

Enjoy as a meal or a side dish.