Rainbow Vegetable Gratin

Ingredients

• 1 tablespoon olive oil, for greasing
• 1 cup panko
• 3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup)
• 2 tablespoons chopped fresh thyme
• 2 ½ teaspoons kosher salt, divided
• ½ teaspoon plus 5 pinches black pepper, divided
• 1 large red onion
• 2 medium-size Yukon gold potatoes, unpeeled, sliced crosswise into 1/8-inch-thick slices (about 2 cups)
• 1 medium-size purple or orange sweet potato, peeled and sliced crosswise into 1/8-inch-thick slices (about 2 cups)
• 1 large zucchini, sliced crosswise into 1/8-inch-thick rounds (about 2 1/2 cups)
• 1 large yellow squash, sliced crosswise into 1/8-inch-thick rounds (about 2 1/2 cups)
• 2 large heirloom tomatoes (about 1 1/2 pounds), sliced crosswise into 1/4-inch-thick slices (about 3 cups)

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