Zucchini and Herb Tian

Instructions

1. Prepare the vegetables
   Slice the zucchini, yellow squash, tomatoes, and red onion into uniform thin rounds, approximately 1/4-inch thick. Place the zucchini and squash on paper towels and sprinkle lightly with salt to draw out excess moisture. Let sit for 15 minutes, then pat dry.
2. Preheat the oven
   Preheat your oven to 375°F (190°C). Brush a 9x13 inch baking dish or a round tian dish with olive oil.
3. Prepare the herb mixture
   In a small bowl, combine the minced garlic, thyme leaves, chopped rosemary, half of the basil, salt, and pepper. Add 2 tablespoons of olive oil and mix well to create a flavorful herb oil.
4. Layer the vegetables
   Arrange the vegetable slices in the baking dish, alternating between zucchini, yellow squash, tomato, and red onion in concentric circles or rows. Try to keep them slightly overlapping and standing somewhat upright rather than lying flat. Brush the arranged vegetables with the herb oil mixture, making sure to get some between the slices.
5. Add the cheese topping
   In a bowl, mix together the Gruyère, Parmesan, and breadcrumbs. Sprinkle this mixture evenly over the arranged vegetables. Drizzle the remaining tablespoon of olive oil over the top.
6. Bake the tian
   Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes until the vegetables are tender and the cheese topping is golden brown and crispy.
7. Rest and garnish
   Remove the tian from the oven and let it rest for 5 minutes. Sprinkle with the remaining fresh basil leaves before serving. This dish can be served hot or at room temperature as a side dish or light main course.