Recipe for Vegetable Tian with Malted Yeast

In a large pot, sauté the chopped onion in a little olive oil. Add the chopped garlic, stir, and pour in the 500 ml of crushed tomatoes.

Add a little water, sprinkle with thyme, season with salt, cover, and let cook for 50 minutes, adding a little water if necessary. Set aside.

Slice the vegetables (about 1.5 cm thick) using a mandoline. Stack them in several piles, alternating each vegetable and placing a small basil leaf on each slice of yellow tomato.

Preheat the oven to 180°C. In a suitable dish, place a nice layer of the cooked tomato sauce at the bottom. Scatter a few basil leaves here and there.

If necessary, even out your piles of vegetables if they are not the same diameter, then place them one behind the other, up to the last one.

Sprinkle with a little grated parmesan, nutritional yeast, and drizzle with a splash of olive oil.

Cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil and continue cooking for at least another 20 minutes.

To finish, monitor and extend the cooking time if necessary for another 10 minutes. Remove your dish from the oven and allow it to cool slightly before serving.