légumes d'été recette de tian de légumes simple et rapide

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to 375°F (190°C).

Slice the zucchini, eggplant, tomatoes, and bell peppers into thin rounds.

Finely chop the onion and garlic.

Heat olive oil in a skillet over medium heat; sauté onion and garlic until translucent, about 5 minutes.

Spread the sautéed mixture evenly in the bottom of a baking dish.

Arrange the sliced vegetables in an overlapping pattern on top of the onion mixture.

Sprinkle fresh thyme, salt, and black pepper over the layered vegetables.

Drizzle a little more olive oil on top of the vegetables.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and sprinkle breadcrumbs and parmesan cheese on top.

Bake uncovered for an additional 15-20 minutes until the top is golden brown.

Let cool for a few minutes before serving, garnished with fresh basil.

Cooking Techniques

Spice Level:

Allergens