vegetable tan
Ingredients
- 2 Yukon gold potatoes cut into thin rounds
- 1 large sweet potato cut into thin rounds
- 1 medium zucchini squash cut into thin rounds
- 1 yellow squash cut into thin rounds
- 1 red bell pepper seeds removed and cut into thin strips
- 1 tbsp fresh thyme + extra for top
- 2 tbsps olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 2 yellow onions chopped
- 4 garlic cloves minced
- 1/2 cup vegan parmesan
- 1/4 cup Italian panic crumbs
- extra fresh thyme for garnish
Instructions
- PREHEAT. Preheat oven to 375 degrees.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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