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Mediterranean Zucchini, Tomato, and Bell Pepper Tian


2 tsp extra-virgin olive oil, plus 5 tbsp/75 ml and more for the baking dish
3 tbsp chopped toasted pine nuts
3/4 cup/115 g cup fresh bread crumbs
3/4 cup/85 g coarsely grated VEGAN Parmigiano-Reggiano (I use the food processor)
1 tbsp chopped fresh thyme
2 tsp balsamic vinegar
2 tsp honey Kosher salt
1 1/2 small zucchini (about 12 oz/340 g), cut on the diagonal into thin (1/8- to 3/16-in-/3- to 5-mm-thick) slices
1 1/4 lb/570 g (about 4 or 5) small to medium red and orange ripe tomatoes, cored and cut into 3/16 -in-/5-mm-thick slices (If using medium tomatoes, halve them before slicing.)
2 small onions, cut crosswise into thin slices (about 1 3/4 cups)
1 small or 1/2 large red or yellow bell pepper (about 4 oz/115 g), cored and very thinly sliced
2 tsp minced garlic
3 tbsp finely chopped oil-packed sun-dried tomatoes, drained



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