Burdened with an abundance of summer veggies? Slice 'em thinly (a mandoline helps) and bake them in this easy and delicious Summer Vegetable Tian! Mine's filled with tomato, eggplant, zucchini, crookneck squash and red potato, then topped with a blend of Italian cheeses!

  • 1 Tbsp unsalted butter
  • 1 small yellow onion, minced
  • 2 cloves garlic, minced
  • 1 medium zucchini, thinly sliced
  • 1 medium crookneck squash, thinly sliced
  • 1 Japanese eggplant, thinly sliced
  • 1 large red potato, thinly sliced
  • 1 medium tomato, thinly sliced
  • Salt, pepper and Italian seasoning
  • 1 cup shredded Italian cheese

See full instruction on www.ibelieveicanfry.com

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