Vegetable cobbler with cheese topping

Ingredients:

Vegetables

• 1/4 cup olive oil
• 1 tbsp. grated parmesan
• 0.5 cup chopped fresh parsley
• 2 tsp chopped fresh rosemary
• 2 tsp chopped fresh thyme
• 1 medium eggplant, sliced ​​into 0.5 cm thick circles.
• 1 kg ripe tomatoes (about 6 medium), cut into 0.8 cm thick circles.
• 4 ears of corn, kernels removed (about 4 cups)
• 1 medium yellow zucchini, sliced ​​diagonally into 0.5cm thick slices.
• 1 small yellow onion, sliced ​​into 0.5 cm thick circles.
• 1 red bell pepper, cut into 0.5 cm thick rings.
• 1 medium zucchini, sliced ​​diagonally into 0.5cm thick slices.

Topping

• 2.5 cups premium flour
• 2.5 tsp baking powder
• 2 teaspoons of sugar
• 0.5 tsp of soda
• 6 tablespoons unsalted butter, very cold, + 2 tablespoons melted butter
• 170 gr. sharp yellow cheddar, grated (about 1.5 cups)
• 3 green onions, thinly sliced
• 1 cup sour cream, very chilled
• 3/4 cup milk, very cold

Preparation:

1. Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with 2 tablespoons olive oil. Combine the Parmesan, parsley, rosemary, thyme, 2 teaspoons salt, and 1/2 teaspoon black pepper in a medium bowl.
2. Vegetables:
   
   Place the eggplant slices in a single layer on the bottom of the prepared pan, halving or overlapping them slightly if necessary. Sprinkle with 1/4 cup of the Parmesan-herb mixture (Step 1).
3. Top with a single layer of tomatoes, then sprinkle the corn kernels evenly over the tomatoes and add another 1/4 cup of the Parmesan-herb mixture.
4. Add a layer of yellow zucchini slices, then slice the onion into rings and place on top.
5. Add a layer of bell pepper, then another 1/4 cup of the Parmesan-herb mixture.
6. Top with a layer of zucchini slices and sprinkle evenly with the remaining Parmesan and herb mixture. Drizzle with the remaining 2 tablespoons of olive oil.
7. Using a large spoon, spread the dough evenly over the vegetables in mounds (about 0.5 cups each).
8. To make the batter, combine the flour, baking powder, sugar, baking soda, 1 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Grate the cold butter coarsely and add it to the flour. Stir until all the butter pieces are coated. Add the cheddar and green onions.
9. Make a well in the center, add the sour cream and milk to the flour mixture and stir with a wooden spoon just to moisten the flour.
10. Bake until the crust is deep golden brown and the filling is bubbling around the edges and the vegetables are easily pierced with a knife, about 1 hour. Brush the dough with melted butter and let rest for 20 minutes before serving.