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Baked Vegetables au Gratin

1 tablespoon olive oil
1 tablespoon butter
1 medium onion -- chopped
1 cup sliced mushrooms
1 large carrot -- sliced the length of the carrot, about 1/4 inch
wide
1 zucchini -- sliced into long thin strips
2-1/2 cups grated Cheddar cheese
1 small head broccoli -- sliced into long thin pieces
1 small head cauliflower -- sliced into long thin pieces
3 medium potatoes -- sliced into long thin slices
2 tablespoons butter
Salt
Black pepper

BEAT TOGETHER WELL
2 cups milk
3 eggs

TOPPING - MIX TOGETHER
1/4 cup Parmesan cheese
3 cups bread crumbs

Melt butter into oil, swirl to mix and add onions. Sauté until light golden
and add mushrooms. Cook another 2 minutes and remove from heat. Heat oven to
375ºF. Butter a large deep casserole dish. Wash vegetables (any combination
of those mentioned or whatever you have on hand). Slice all vegetables into
thin slices, the length of each vegetable. Lay one layer of carrot and
zucchini, sprinkle with half of the onions and mushrooms, one-third of the
grated cheese, and salt and pepper, lay down a layer of broccoli and
cauliflower, sprinkle with remaining onions and mushrooms, one-third of the
grated cheese and salt and pepper. Lay down a layer of potatoes and sprinkle
with salt and pepper. Dot with butter. Mix together milk and eggs and pour
over mixture. Cover with foil and bake for 30 minutes. Uncover and bake for
15 minutes. Sprinkle with remaining one-third of the cheese, breadcrumbs and
Parmesan mixture and bake another 15 minutes. Yield: 8 servings.