Learn to Slice and Chop with this Gorgeous Rustic Vegetable Tian Recipe - Andrew Zimmern

Ingredients

• 2 large red peppers
• 1 cup extra virgin olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary leaves
• 2 long, thin Japanese eggplant, cut crosswise into¼-inch slices
• 2 medium gold bar squash or yellow zucchini, cut crosswise into ¼-inch slices
• 5 Roma tomatoes, cut crosswise into ¼-inch slices
• 2 tablespoons capers
• 1/3 cup panko breadcrumbs
• 1 tablespoon AZ & Badia Italian seasoning
• 3 tablespoons ground Parmesan cheese