Layered Spring Vegetable Casserole Recipe

Ingredients

• 1/4 cup olive oil
• 1 tsp. Garlic Powder
• 1 tsp. Thyme Leaves
• 1/2 tsp. salt
• 1/4 tsp. Black Pepper, Ground
• 3 tbsps grated Parmesan cheese
• 2 tbsps panko bread crumbs
• 1 tsp McCormick® Basil Leaves
• 2 cups baby carrots
• 1 pound asparagus, trimmed and cut into 5 to 6-inch spears
• 1 package (8 oz) sliced mushrooms
• 2 cups frozen peas, thawed
• 4 slices bacon, cooked and crumbled