Fresh summer vegetables and savory herbs are layered together then topped with cheese before baking to perfection in this summer vegetable tian.
- 1 medium yellow onion
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 medium zucchini
- 1 medium eggplant (for potato)
- 1 medium yellow squash
- 1 medium tomato
- 1 tsp dried thyme
- Salt & pepper
- 1 cup shredded Italian blend or parmesan cheese
- 1 Tbsp chopped parsley, optional garnish
Preheat the oven to 400ºF. Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes).
While the onion and garlic are sautéing, slice the zucchini, yellow squash, tomato, and eggplant (1/4-inch slices).
Coat the inside of an 8×8″ casserole dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Arrange the other sliced vegetables, stacked vertically like dominos, in an alternating pattern. Season the top of the vegetables generously with salt, pepper, and dried thyme.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil, top with the shredded cheese, and bake without the foil for an additional 15-20 minutes, or until the cheese is golden brown.
Top with chopped fresh parsley for garnish, if desired.
Everyone enjoys vegetables and their natural subtle flavors. For making this meal, you need to slice thin vegetables, season them only with little salt, pepper, and thyme, then you will top them with a small amount of flavorful cheese. Roasting the vegetables magnifies their flavor and gives them just a hint of sweetness.