vegetable tan

Servings: 8 servings

Author:

Prep Time
25

Cook Time
1, 10

Total Time
1, 35

Dinner

Vegetable tian

Instructions

1 PREHEAT. Preheat oven to 375 degrees.
2 CUT. Using a mandoline, thinly slice the potatoes and zucchinis into thin
rounds. Remove the top and seeds of the red bell pepper and cut width-wise on
its side into rings or circles, then cut each ring in half.
3 TOSS. In a large bowl, toss the vegetable slices with 2 tablespoons olive oil,
fresh thyme, and 1/2 teaspoon each of salt, garlic powder, and fresh ground
pepper. Set aside.
4 SKILLET. Add 2 tablespoons olive oil to a large skillet over medium-high heat.
Add onions and season with salt and pepper. Cook until translucent and softened,
about 5 minutes. Add garlic and continue to cook for 1-2 minutes.
5 OIL. Oil the bottom of a large baking pan or two 10-inch round baking dishes and
spread the cooked onion garlic mixture evenly in the bottom.
6 BAKE. Arrange the vegetables in a overlapping pattern (as pictured) alternating
potatoes, zucchini, and red pepper slices. Sprinkle with remaining thyme leaves.
Cover tightly with foil and bake for 45 minutes.
7 REMOVE. Remove foil and sprinkle evenly with panko and vegan parmesan cheese.
Return to oven and bake uncovered for an additional 25 minutes until lightly
browned. Serve warm.