Summer Vegetable Tian
This colorful and flavorful vegetable gratin is a delightful dish that beautifully layers zucchini, crookneck squash, and tomatoes over a bed of sautéed onions and peppers. Topped with a crispy parmesan and breadcrumb crust, this dish is a wonderful way to showcase the fresh taste of summer vegetables. Enjoy the harmonious blend of herbs and cheese in each comforting bite.
— Constant Cookbook
Ingredients
- 3/4 cup olive oil, plus more for greasing pan
- 1/2 large yellow onion, diced
- 1 red bell pepper, seeded and cut into
- 1/8-inch strips
- 5 garlic cloves, minced
- Salt and freshly ground pepper, to taste
- 3 small zucchini, cut into 1/8-inch rounds
- 2 small crookneck squash, cut into
- 1/8-inch rounds
- 1 tsp. finely chopped fresh rosemary
- 1 tsp. finely chopped fresh thyme
- 1 lb. plum tomatoes, cut into 1/8-inch rounds
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup fine dried bread crumbs
Instructions
- Preheat an oven to 350°F. Lightly coat a 2-quart baking dish with olive oil.
- In a fry pan over medium heat, warm 5 Tbs. of the olive oil. Add the onion and sauté until translucent, 5 to 10 minutes. Add the bell pepper and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 10 minutes. Transfer the onion-pepper mixture to the prepared baking dish and spread evenly. Set aside.
- In a bowl, combine the zucchini, crookneck squash, 5 Tbs. of the oil, the rosemary, thyme, salt and pepper and stir to coat evenly. Arrange the zucchini, crookneck squash and tomato slices on the onion-pepper mixture, overlapping the rows. Drizzle with the remaining 2 Tbs. oil and bake for 30 minutes.
- Meanwhile, in a bowl, stir together the cheese and bread crumbs. Remove the baking dish from the oven and sprinkle the bread crumb mixture on top. Bake for 15 minutes more.
- Turn the oven to broil and broil until the cheese is golden brown, 5 to 8 minutes. Let stand for 10 minutes before serving. Serves 6.
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