how to make quick Tian of Summer vegetables

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tian of Summer vegetables. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tian of Summer vegetables is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tian of Summer vegetables is something that I’ve loved my entire life.

Table of Contents


  • 2 cloves garlic
  • 3/4 bunch basil
  • 90g slice crustless rustic bread
  • 60ml (1/4 cup) extra virgin olive oil
  • 40g (1/2 cup) finely grated parmesan
  • 1 x 450g (large) eggplant
  • 3 desiree potatoes
  • 2 large zucchinis
  • 3 large vine-ripened tomatoes
  • 6 sprigs thyme (optional)


  • Step 1
    Halve garlic, then place in a food processor. Wash, then pick basil leaves, tear bread into chunks, then add to food processor with 2 tablespoons oil. Process until mixture resembles fine crumbs. Transfer to a small bowl, add the parmesan and stir to combine.
  • Step 2
    Preheat oven to 230C. Cut eggplant in half lengthwise, then into 2mm-thick slices. Cut potatoes into 2mm-thick round slices. Cut the zucchinis and tomatoes into 5mm-thick round slices.
  • Step 3
    Scatter 2 tablespoons crumb mixture over the base of a 20cm x 28cm ovenproof dish. Place 1 slice of eggplant, 1 slice of potato, 2 slices of zucchini and 1 slice of tomato, side by side and upright in the dish. Repeat with the remaining vegetables to form 2 rows. Scatter with remaining crumb mixture and thyme, if using. Bake for 20 minutes or until vegetables are tender.
  • Step 4
    Drizzle with remaining 1 tablespoon oil and serve warm or at room temperature.

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