End of Summer Vegetable Tian

We're making End of Summer Vegetable Tian with Chef John Granata of Camille's.

Ingredients:
1 med. Onion (diced)
1 red pepper (sliced thin)
2 cloves garlic (chopped)
2 med. Zucchini (cut 1/8 inch rounds)
2 med. Summer Squash (cut 1/8 inch rounds)
2 sm. Eggplant (cut 1/8 inch rounds)
3 lg. Beefsteak or Brand Wine tomatoes (cut ½ inch rounds)
20 fresh basil leaves whole
½ cup Parmigiano Reggiano
½ cup seasoned bread crumbs
1 cup Extra Virgin Olive Oil
Salt & Pepper

Steps:
In a large sauté pan, cook onions and peppers in ¼ cup of olive oil on low heat until translucent.

Add garlic, cook 1 minute and remove pan from heat. Place mixture in bottom of large round casserole. In order, add 1 piece each of eggplant, tomato, zucchini, summer squash and basil.

Rotate procedure tightly against each other all the way around finishing in the center. Drizzle remaining olive oil all over top. Season with salt and pepper.

Top with bread crumbs and cheese. Bake uncovered 1 hour in a preheated 350 degree oven until golden brown and vegetables are just soften. Remove and let rest 20 minutes before serving.