I absolutely love this recipe because it’s a vibrant medley of fresh veggies that makes me feel like I’m indulging in a healthy Italian masterpiece. Plus, the crispy Parmesan breadcrumb topping is just the right crunchy contrast to the tender vegetables beneath, creating a taste explosion in every bite!
The tiella of the summer harvest is such a delightful blend of bright vegetables; zucchini, yellow squash, and the ripest of tomatoes, vegetable Medley number 1. I love how the flavors meld together with garlic and thinly sliced onion, a staple in many of my favorite dishes.
Vegetable Medley number 2 comes from a mix of Parmesan and breadcrumbs that top the dish, adding the savory crust that I look for in a good main course. The secret ingredient, a mix of fresh basil and oregano, gives the tiella its unmistakable aroma.
Ingredients
Extra virgin olive oil: full of healthy fats and antioxidants that boost flavor.
Onion: Provides sweetness and richness, gives dietary fiber and vitamin C.
Garlic: Delivers rich taste, features potent anti-inflammatory compounds.
Zucchini: Few calories, lots of vitamin C and potassium.
Tomatoes: Succulent and tangy, full of lycopene and vitamin C.
Provides potassium and carbohydrates; adds heartiness.
Parmesan Cheese: Contributes delicious umami flavor; an excellent protein and calcium source.
Ingredient Quantities
- 3 tablespoons extra virgin olive oil, divided
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 large zucchini, thinly sliced into rounds
- 1 large yellow squash, thinly sliced into rounds
- 2 ripe tomatoes, thinly sliced
- 1 large potato, thinly sliced into rounds
- 1 cup plain breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
1. Set your oven to 375°F (190°C) to preheat.
2. In a medium skillet, add 1 tablespoon of extra virgin olive oil. Sauté the sliced onion until it is translucent, about 5 minutes. Add minced garlic and cook for another minute. Remove from heat.
3. A baking dish should be greased lightly with 1 tablespoon of olive oil. The sautéed onion and garlic mixture should be spread evenly over the bottom of the dish.
4. Cover the onion mixture with a layer of overlapping potato slices.
5. Place the zucchini, yellow squash, and tomato slices over the potatoes in an attractive overlapping pattern.
6. Evenly drizzle the remaining 1 tablespoon of olive oil over the top.
7. In a bowl, combine the breadcrumbs and grated Parmesan cheese with the following seasonings: chopped basil, oregano, salt, and pepper.
8. Evenly distribute the breadcrumb mixture over the layered vegetables.
9. Reheat the covered dish in the oven for 30 minutes at 350 degrees Fahrenheit.
10. Take off the foil and continue baking for 15-20 minutes more, or until the top is golden brown and the veggies are tender. Cool it a bit before serving.
Equipment Needed
1. Oven
2. Medium skillet
3. Baking dish
4. Knife
5. Cutting board
6. Mixing bowl
7. Measuring spoons
8. Wooden spoon or spatula
9. Aluminum foil
FAQ
- What is the best way to slice the vegetables for the tiella?Make sure to evenly slice it thin with a sharp knife or use a mandoline slicer. This ensures uniform cooking in whatever dish you use it.
- Can I prepare the tiella in advance?Certainly, the tiella can be put together a few hours in advance and stowed in the refrigerator until you’re ready to bake it. Bring it back to room temperature before sliding it into the oven.
- Is there a substitute for Parmesan cheese?You may use Pecorino Romano or even a plant-based Parmesan alternative for a dairy-free substitute.
- How can I make this recipe gluten-free?Make the tiella suitable for a gluten-free diet by using gluten-free breadcrumbs.
- What other herbs can I use instead of basil?Fresh thyme or parsley can be substituted for basil to impart a different flavor profile.
- Can I use different vegetables?Certainly, you are welcome to incorporate eggplant or bell peppers to add to the variety, adjusting the seasonings to your preference.
- What should I serve alongside the tiella?This dish, for a complete meal, pairs wonderfully with light green salad or crusty bread.
Substitutions and Variations
Substitute avocado oil or canola oil for extra virgin olive oil.
Garlic: replace with 1/2 teaspoon garlic powder.
Zucchini: substitute with additional yellow squash or eggplant.
Substitutes for ripe tomatoes include drained canned diced tomatoes.
Parmesan cheese: substitute with Pecorino Romano or nutritional yeast for a vegan option.
Pro Tips
1. Uniform Slicing: Ensure all your vegetables are sliced to a consistent thickness. This promotes even cooking and a uniform texture throughout the dish. Using a mandoline slicer can help achieve this.
2. Pre-cook the Potatoes: For an even texture, consider parboiling the potato slices for a few minutes before layering them in the dish. This will help ensure they are tender by the time the other vegetables are done.
3. Herb Infusion: Enhance flavor by infusing the olive oil with additional herbs. Gently heat the olive oil with a sprig of rosemary or thyme before using it in the recipe.
4. Breadcrumb Topping Variation: For added crunch and flavor, try mixing in some crushed nuts, like almonds or pistachios, with the breadcrumb topping.
5. Resting Time: Allow the dish to cool for at least 10 minutes before serving. This gives the flavors time to meld and makes the dish easier to slice and serve.
Summer Harvest Tiella Recipe
My favorite Summer Harvest Tiella Recipe
Equipment Needed:
1. Oven
2. Medium skillet
3. Baking dish
4. Knife
5. Cutting board
6. Mixing bowl
7. Measuring spoons
8. Wooden spoon or spatula
9. Aluminum foil
Ingredients:
- 3 tablespoons extra virgin olive oil, divided
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 large zucchini, thinly sliced into rounds
- 1 large yellow squash, thinly sliced into rounds
- 2 ripe tomatoes, thinly sliced
- 1 large potato, thinly sliced into rounds
- 1 cup plain breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions:
1. Set your oven to 375°F (190°C) to preheat.
2. In a medium skillet, add 1 tablespoon of extra virgin olive oil. Sauté the sliced onion until it is translucent, about 5 minutes. Add minced garlic and cook for another minute. Remove from heat.
3. A baking dish should be greased lightly with 1 tablespoon of olive oil. The sautéed onion and garlic mixture should be spread evenly over the bottom of the dish.
4. Cover the onion mixture with a layer of overlapping potato slices.
5. Place the zucchini, yellow squash, and tomato slices over the potatoes in an attractive overlapping pattern.
6. Evenly drizzle the remaining 1 tablespoon of olive oil over the top.
7. In a bowl, combine the breadcrumbs and grated Parmesan cheese with the following seasonings: chopped basil, oregano, salt, and pepper.
8. Evenly distribute the breadcrumb mixture over the layered vegetables.
9. Reheat the covered dish in the oven for 30 minutes at 350 degrees Fahrenheit.
10. Take off the foil and continue baking for 15-20 minutes more, or until the top is golden brown and the veggies are tender. Cool it a bit before serving.
