Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Summer Vegetable Tian (Layered Casserole)

Featured in the September 2015 Hookui.

electric_kitchen_logo

Ingredients:

Summer Vegetable Tian (Layered Casserole)

  • 3 tablespoons olive oil, divided
  • 1/2 sweet Ewa onion, chopped
  • 3 cloves garlic, minced
  • 1 medium zucchini
  • 1 Russet potato
  • 2 large tomatoes
  • 1 Japanese eggplant
  • 1 medium yellow squash
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • Salt and pepper to taste
  • 1/2 cup shredded Italian cheese mix
  • 1/2 cup grated Asiago cheese
  • 1/2 cup panko (Japanese breadcrumbs)

Directions:

  1. Preheat oven to 400°F.
  2. Grease an 8x8-inch baking dish.
  3. Heat 1 tablespoon oil in a medium skillet over medium-high.
  4. Add onion and garlic and saute for 5 minutes.
  5. Spread mixture on bottom of baking dish.
  6. Thinly slice remaining vegetables; leaving skin on.
  7. Toss vegetables in a bowl with remaining oil and season with thyme, rosemary, salt, and pepper.
  8. In an alternating pattern, layer vegetables into 4 four vertical rows.
  9. Vegetables should overlap and fit tightly into dish.
  10. Cover with foil and bake for 30 minutes.
  11. Remove from oven and top with shredded cheese.
  12. Sprinkle Asiago and panko on top.
  13. Bake for 15 minutes uncovered or until golden brown.
  14. Let stand for 10 minutes and serve.

Makes 4 servings.

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.