Savoury Cocktail Tomato Vegetable Tian

25 minutes
40 minutes
4-6

Ingredients

For assembling

  • 1 pack (454 g) of SAVOURA cocktail tomatoes or ½ pack (907 g) of SAVOURA Saladio tomatoes
  • 2 green zucchinis
  • 2 yellow zucchinis
  • 1 eggplant
  • 1 red onion
  • 15 ml (1 tbsp) olive oil

For the Topping

  • 60 ml (¼ cup) plain breadcrumbs
  • 60 ml (¼ cup) panko breadcrumbs
  • 60 ml (¼ cup) grated Parmesan cheese
  • 30 ml (2 tbsp) fresh thyme, chopped
  • 30 ml (2 tbsp) fresh parsley, chopped
  • 15 ml (1 tbsp) garlic, finely chopped
  • 30 ml (2 tbsp) melted butter

Preparation

  1. Preheat your oven to 220 °C (425 °F) and get ready for a burst of flavours!
  2. Slice the tomatoes, zucchinis, eggplant, and onion into delightful ½ cm thick rounds.
  3. Lightly grease a 23 cm (9 in) round baking dish with a dash of olive oil for extra flavour.
  4. Creatively arrange the vegetable slices in the dish, alternating colours and slightly overlapping for a stunning visual appeal. Drizzle with olive oil and season generously with salt and pepper to enhance the taste!
  5. Cover the dish with aluminum foil and let it bake for 25 minutes, allowing the vegetables to soften beautifully.
  6. While those veggies are getting cozy in the oven, prepare a scrumptious topping! Mix the plain breadcrumbs, panko, Parmesan cheese, fresh thyme, parsley, garlic, and melted butter in a bowl until they are well combined and fragrant.
  7. After the baking time, take off the foil and generously sprinkle the crunchy topping over the softened vegetables. Bake for an additional 15 to 20 minutes, until the topping turns a glorious golden brown and crispy.

Ingredients

Preparation

For assembling

  • 1 pack (454 g) of SAVOURA cocktail tomatoes or ½ pack (907 g) of SAVOURA Saladio tomatoes
  • 2 green zucchinis
  • 2 yellow zucchinis
  • 1 eggplant
  • 1 red onion
  • 15 ml (1 tbsp) olive oil

For the Topping

  • 60 ml (¼ cup) plain breadcrumbs
  • 60 ml (¼ cup) panko breadcrumbs
  • 60 ml (¼ cup) grated Parmesan cheese
  • 30 ml (2 tbsp) fresh thyme, chopped
  • 30 ml (2 tbsp) fresh parsley, chopped
  • 15 ml (1 tbsp) garlic, finely chopped
  • 30 ml (2 tbsp) melted butter
  1. Preheat your oven to 220 °C (425 °F) and get ready for a burst of flavours!
  2. Slice the tomatoes, zucchinis, eggplant, and onion into delightful ½ cm thick rounds.
  3. Lightly grease a 23 cm (9 in) round baking dish with a dash of olive oil for extra flavour.
  4. Creatively arrange the vegetable slices in the dish, alternating colours and slightly overlapping for a stunning visual appeal. Drizzle with olive oil and season generously with salt and pepper to enhance the taste!
  5. Cover the dish with aluminum foil and let it bake for 25 minutes, allowing the vegetables to soften beautifully.
  6. While those veggies are getting cozy in the oven, prepare a scrumptious topping! Mix the plain breadcrumbs, panko, Parmesan cheese, fresh thyme, parsley, garlic, and melted butter in a bowl until they are well combined and fragrant.
  7. After the baking time, take off the foil and generously sprinkle the crunchy topping over the softened vegetables. Bake for an additional 15 to 20 minutes, until the topping turns a glorious golden brown and crispy.

The Ultimate Thanksgiving Side Dish

This luscious vegetable tian truly showcases SAVOURA’s greenhouse-grown cocktail tomatoes, celebrated for their vibrant red colour, tender texture, and fragrant taste. When served alongside perfectly roasted turkey or any main dish, this tian adds a bright, comforting, and fresh vibe to your Thanksgiving celebration.

It’s more than just a dish; it’s a bountiful creation that brings friends and family together, capturing the very essence of delightful flavours and joy throughout the holiday season.

Recipe developed in collaboration with Pratico Média – 5 ingredients, 15 minutes.

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