Vegetable Tian with Mustard Crumbs
- 3 medium zucchini, about 6-7 inches in length, sliced at an angle
- 6 large ripe plum tomatoes, sliced into 1/4 inch slices
- 4 baking potatoes, peeled, sliced
- 1 large red onion, cut in half and thinly sliced
- 1 whole peeled clove of garlic
- Stonewall Kitchen Roasted Garlic Oil
- Salt and freshly ground pepper
- 2 teaspoons minced fresh thyme
- 3 slices white bread
- 1 tablespoon Stonewall Kitchen Roasted Garlic Mustard
- 2 tablespoons finely minced parsley
- 1/2 cup grated Parmesan cheese
- Have a glass, ceramic, or enameled steel baking pan ready. Rub the inside of the pan with the garlic. Lightly oil the pan and set aside.
- Adjust the oven rack to the lower third of the oven. Preheat the oven to 375 degrees F.
- Layer the vegetables slices into the pan, alternating zucchini, tomato, potato and onion, or arrange the vegetables, starting with the potatoes and ending with the tomatoes.
- Sprinkle each layer with salt, pepper and thyme. Drizzle the casserole with a generous amount of olive oil.
- Tear up the white bread and pulse in a food processor to make soft crumbs. Remove the crumbs to a bowl and mix with the mustard, parsley, Parmesan cheese, a pinch of salt and freshly ground pepper until well combined.
- Top the tian with the crumb mixture and drizzle with about a tablespoon of Stonewall Kitchen Roasted Garlic Oil.
- Bake the tian for about 1 hour, or until the vegetables are soft and the crumbs are browned. Allow the casserole to cool for about 20 minutes before serving.