SeaSnax Grab n’ Go Roasted Seaweed Snacks

Vegetable Tian with Crispy SeaSnax Crumb Topping

Serves 6


  • 2 large onions, thinly sliced
  • 2 large zucchini, thinly sliced
  • 1 jar roasted red peppers
  • 1 large heirloom tomato, sliced crosswise
  • 1 Tbsp fresh time, finely chopped
  • ½ cup panko breadcrumbs
  • ¼ cup finely shaved parmesan cheese
  • 1 onion flavored package of SeaSnax, crumbled
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper


Preheat oven to 400 degrees.

Heat 2 tablespoons of olive oil in a heavy-bottomed dutch oven over medium heat. When the oil is hot, add the sliced onions and cook, stirring occasionally over medium low heat for 20-30 minutes until the onions are caramelized and brown. In a separate sauté pan, heat 2 more tablespoons of olive oil and cook the sliced zucchini until it is golden brown on both sides. Layer the tomatoes on the bottom of a 9 inch x 9 inch pyrex dish with the sliced tomatoes, season with a pinch of salt and pepper, drizzle with olive oil and bake for 15 minutes. Remove from the oven and layer the caramelized onions, roasted bell peppers, and then zucchini slices on top of the tomatoes. In a small bowl, mix together the panko, Seasnax and parmesan cheese. Sprinkle the Seasnax panko mixture on top of the vegetables and drizzle with a little more olive oil. Bake, uncovered, for 15 minutes, or until the topping is crisp and the vegetables are hot.

Dara Lyubinsky
Dara Lyubinsky