Summer Vegetable Tian with Corn, Tomato & Peppers

Serves 6 · 30 min prep · 65 min cook

Ingredients

• 2 medium zucchini, thinly sliced into rounds
• 2 yellow summer squash, thinly sliced
• 3 large ripe tomatoes, sliced into rounds
• 2 bell peppers (red and yellow), sliced into rings
• 1½ cups fresh corn kernels
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• ¼ cup plus more for drizzling olive oil
• 2 tsp fresh thyme leaves
• ⅓ cup fresh basil, torn
• ¾ cup grated Parmesan or Gruyère
• 1½ tsp kosher salt
• ¾ tsp black pepper
• ½ cup panko or soft breadcrumbs

Instructions

1. 1Heat the oven to 375°F and lightly oil a 9-by-13-inch or similar shallow baking dish so the vegetables release cleanly after roasting.
2. 2Toss the sliced onion with a little olive oil, salt, and the minced garlic, then spread it as a savory base layer across the bottom of the dish.
3. 3Scatter half the fresh corn over the onions so sweet kernels nestle into the base and caramelize as the tian bakes.
4. 4Arrange alternating rows of zucchini, summer squash, tomato, and pepper rings upright or slightly overlapping in neat shingles across the dish for a classic tian look.
5. 5Tuck remaining corn into gaps, drizzle everything generously with olive oil, and season evenly with salt, black pepper, and fresh thyme.
6. 6Cover loosely with foil and bake 30 minutes so the vegetables steam-soften and release their summer juices.
7. 7Uncover, sprinkle with cheese and breadcrumbs, and continue baking until the tops are bronzed, edges sizzle, and tomatoes look jammy, 25 to 35 minutes more.
8. 8If you want deeper color, broil for 1 to 3 minutes at the end, watching so the breadcrumbs toast without burning.
9. 9Rest the tian 10 minutes, shower with torn basil, and bring the whole dish to the table for scooping—ideal make-ahead centerpiece for a harvest weekend spread.