Spring Vegetable Tian with Parmesan Crust

Delight in this colorful Spring Vegetable Tian with a crisp Parmesan crust, bringing fresh flavors and textures to your table.

Ingredients

• 2 tablespoons olive oil
• 1 large zucchini, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 large tomatoes, thinly sliced
• 1 large red onion, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup grated Parmesan cheese
• 1 tablespoon chopped fresh thyme
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish with 1 tablespoon of olive oil.
3. Layer the zucchini, red bell pepper, tomatoes, and red onion alternately in the dish, shingling them slightly.
4. Drizzle the remaining 1 tablespoon of olive oil over the layered vegetables and sprinkle with salt and pepper.
5. In a small bowl, combine grated Parmesan, chopped thyme, and panko breadcrumbs.
6. Spread the Parmesan mixture evenly over the top of the vegetables.
7. Cover the dish with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 30 minutes or until the top is golden brown and the vegetables are tender.
9. Allow the dish to cool slightly before serving.

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