Tian of vegetables (Read one fabulous vegetable casserole!)

This is my go to potluck recipe, it is perfect for large gatherings and leftovers just get better over the next few days.

Right before baking.

A food processor is a wonderful took for thinly slicing all of these vegetables, I don't clean out between each vegetable, just keep slicing.

Red potatoes, about 6
Green zucchini, 1-2
Yellow zucchini, 1-2
Red tomatoes, 2-3 
Yellow tomatoes, 2-3
Red onion, one small or about 1/4 of a softball sized onion
Garlic, 2 cloves minced or 1-2 tsp of garlic powder
Kosher Salt and white pepper to taste
EVOO (extra virgin olive oil to coat dish and to drizzle in)

Topping:
1/2 cup of plain bread crumbs
1/4 C of grated parmesan
1 tbsp of herbs de Provence
EVOO (extra virgin olive oil drizzle on top)

Preheat oven to 400 degrees F or convection 375.

Oil your casserole dish. Slice all vegetables thin, then layer into your casserole dish (see photo for layering), I usually go with zucchinis, potoates, tomatoes, and repeat. Drizzle with olive oil. Top with onion, garlic, salt and pepper. Then bread crumb topping, drizzle with olive oil

Bake for 45 mins at 400 degrees F or for 30 mins on convection 375.  Let cool at least 30 minutes before serving, and room temp is fine.  Great for taking to potlucks or picnics.

Note: I often double this a place in a very large baking dish I have, it is great to take to gatherings. I'll try to remember to photo the larger version!