Summer Veggie Tian

Summer Veggie Tian



Prep Time: 20 Min

Cook Time: 40 Min

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1. Preheat oven to 400 F

 

1. Using a mandolin, slice the zucchinis and eggplant approximately 1/8” thick.

 

1. Spray the inside of a 1 ½ qt. baking dish with cooking spray. Use one of the ends of the vegetables as a starting point against the edge of the dish. Begin standing up alternating slices and repeating all the way around the dish until you reach the beginning. Use the same end piece to begin building a second circle in the middle of the dish. Finish by filling the inside gap with available remaining slices.

 

1. Spray the top of the veggies with cooking spray and season liberally with sea salt, cracked pepper, dried thyme (to taste), and the pepper flakes. Cover and bake 30 minutes.

 

1. With ten minutes to spare, begin heating the butter in a small frying pan set to just below medium heat. Once melted, add the garlic and stir often for a minute before stirring in the bread crumbs, grated parm, and ¼ tsp. sea salt. Turn off the heat and continue to stir for about a minute until the pan cools down.

 

1. Remove cover from vegetable tian and sprinkle over the partially tasted crumbs. Return to the oven for another 15 minutes.

 

1. Remove and set onto a wire cooling rack. Serve with a sprinkling of grated parmesan and fresh parsley. ENJOY!

                    Grocery List

• 2 Japanese Eggplants
• 2 Yellow Zucchinis
• 2 Green Zucchinis
• 2 Tbsp. Unsalted Butter
• 2 cloves Garlic, crushed & minced / pressed
• ¼ C Italian Seasoned Breadcrumbs
• ¼ C Panko Breadcrumbs
• 1 Tbsp. Grated Parmesan
• Sea Salt / Cracked Pepper
• Dried Thyme
• ½ Tsp. Red Pepper Flakes