This easy to make Summer Inspiration from the Farmer’s market takes advantage of the season. The layered vegetable casserole is a snap to put together and simply delicious. This Provencal style dish is perfect for a light supper, a delicious side for fish and as a luncheon item.
- Cook Time
- Prep Time
- 8 ServingsServings
- 1 cup panko style breadcrumbs
- 3 cloves garlic
- 1/2 cup basil leaves
- 1/2 cup best quality extra virgin olive oil, divided
- 2 pounds ripe, in-season tomatoes (I use mixed heirloom tomatoes), sliced in 1/4 inch rounds
- 4 medium eggplant, sliced in 1/4 rounds
- 6 zucchini, sliced in 1/4 inch rounds
- 1 cup mild goat cheese, or favorite soft cheese
- Kosher salt and freshly cracked pepper
Preheat oven to 350
Lightly grease a 9 X 13 inch casserole, or a similar sized round casserole, with olive oil and set aside.
Pulse the breadcrumbs, garlic, basil leaves and ¼ cup of the olive oil in a food processor until the garlic and basil are broken up and mix is fairly homogenized (you don’t want pieces of garlic!)
Lightly drizzle the vegetables with the remaining olive oil and salt and pepper.
Layer the vegetables in the casserole, alternating directions with each layer of vegetables. Sprinkle a small amount of breadcrumbs in between each layer.
Top the tian with the remaining breadcrumbs. Cover with foil and bake for 1 hour until the vegetables are soft and lightly brown.
Uncover the tian, dollop pieces of goat cheese on top of the vegetables and return the tian to the oven and bake for another 30-40 minutes until most of the liquid has evaporated and the vegetables are caramelized.
Scoop the tian with a large spoon or spatula and serve. The tian can be served hot or at room temperature.