Description
Embrace the beauty of autumn with the Autumn Rainbow: Crispy Vegetable and Parmesan Tian. This stunning dish features vibrant layers of thinly sliced potatoes, sweet potatoes, zucchini, yellow squash, and carrots, all baked under a golden Parmesan crust. Not only is it visually appealing, but it’s also packed with flavor and nutrition, making it an ideal side for family dinners or special holiday gatherings. With its delightful blend of fresh vegetables and savory cheese, each bite offers a taste of fall’s bounty. Easy to prepare and versatile enough to pair with meats or serve as a vegetarian main course, this dish is destined to become a seasonal favorite.
Ingredients
- 2 large russet potatoes
- 2 large sweet potatoes
- 2 medium zucchinis
- 2 medium yellow squashes
- 2 large carrots
- 1 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- Fresh parsley, finely chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Layer sliced vegetables in alternating patterns to create a colorful display.
- Drizzle olive oil over the layers and season with thyme, salt, pepper, and garlic powder.
- Top generously with grated Parmesan cheese.
- Cover with foil and bake for 40 minutes; remove foil and bake an additional 20 minutes until golden brown.
- Let cool briefly before garnishing with parsley and serving warm.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 182g)
- Calories: 240
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg