Vegetable Tian in a Cast Iron Casserole Dish

This is another version of a Vegetable Tian. I previously posted one that you can search.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Cast Iron Roaster, a Rectangular or Oval Cast Iron Casserole Dish. They just need to be shallow, not a deep pot.

1/2 C Olive Oil
3 Cloves of Garlic, minced
Salt and Pepper to taste
1 TBS Chopped Fresh Thyme
1 TBS Chopped Fresh Parsley
2 Zucchini, Sliced 1/4".
3 Tomatoes, sliced 1/4".
2 small Eggplants, sliced 1/4 ". (do not peel)
2 Sweet Onions, sliced
2 C Fresh Parmesan Cheese, grated

In a large mixing bowl:
Oil
Garlic
Salt
Pepper
Thyme
Parsley
Whisk well.

Add:
Zucchini
Tomato
Eggplant
Gently toss to coat well.
Cover the bowl with plastic wrap and refrigerate for 1 hour.
During this time, shake the bowl a few times to distribute the Oil.

Drain the Oil from the bowl into the Cast Iron Dish.
Heat it on the stove over medium heat.
Add the Onions and salute them just until soft (about 5 minutes).
Remove the pan from the heat.

Remove the onions with a slotted spoon and spread them evenly in the pan. Reserve the Marinade.

Layer the remaining vegetables upright, in rows.
Start with a row of Eggplant, then a row of Tomatoes and then a row of Zucchini. (the rows start at the front of the dish and run horizontally across the dish.
Repeat the rows until the pan is filled from front to back.

Drizzle the remaining Marinade over the vegetables.
Sprinkle with Parmesan Cheese.

Bake for 45 minutes. The top should be golden brown.

Enjoy!
Peace in the Kitchen!