Veggie Tian with Pesto & Toasted Breadcrumbs

Veggie Tian with Pesto & Toasted Breadcrumbs



Prep Time: 20 Min

Cook Time: 45 - 50 Min

 

1. Preheat oven to 425 F

 

1. Using a mandolin, slice the zucchini, eggplant, and potato approximately ¼” thick.

 

1. Spray the inside of a 1 ½ qt. baking dish with cooking spray. Working along the side of the dish, begin overlapping the veggie slices working your way towards the middle. Keep the slices tight together to get as many beautiful layers as possible.

 

1. Once finished, if there are additional slices remaining you may reserve them for future use or spray the inside of a smaller dish and make a miniature Tian on the side.

 

1. Drizzle the veggies generously with EVOO followed by an equally generous pinch of sea salt and cracked pepper. Sprinkle pepper flakes over the veggies to taste. I like my veggies with heat so don’t be afraid to go heavy on the pepper flakes.

 

1. Cover and put into the oven to bake for 25 minutes. Remove cover and continue baking 20 – 25 minutes until potatoes are tender.

 

1. In the last 10 minutes, prepare your toppings. Whisk together the pesto, 2 Tbsp. EVOO, and a pinch of sea salt in a small dish. Set aside.

 

1. Add 1 Tbsp. EVOO to a small frying pan set to just below medium. Once heated, add the garlic, and cook about 2 minutes stirring often to avoid burning. Next, stir in the bread crumbs and a pinch of sea salt. Continue to stir often as the crumbs toast. Once you can really smell them (about 2 minutes) and they’ve gotten a little brown colour, remove them from the heat. Set aside.

 

1. Once the Tian has finished, remove, and set onto a wire cooling rack. Use a basting brush to brush the pesto over the hot veggies until they are thoroughly coated.

 

1. For service, enjoy a serving with a few pieces of fresh basil and some of the toasted crumbs. ENJOY!

                   Grocery List

• 2 Japanese Eggplants
• 2 Zucchinis
• 2 Russet Potatoes
• 2 Red Onions, sliced ¼” thick
• EVOO
• Red Pepper Flakes
• Sea Salt & Cracked Pepper
• Fresh Basil - Garnish

 

• 1 Tbsp. Pesto
• 2 Tbsp. EVOO
• Pinch Sea Salt

 

• 1 Tbsp. EVOO

• 1 clove Garlic, crushed & minced
• 1 ½ Tbsp. Seasoned Italian Bread Crumbs
• 1 ½ Tbsp. Panko Crumbs
• Pinch Sea Salt