Vegetable Tian

YIELD: SERVES 2 

Energy: 470 calories 

Fat: 2.6 grams 

Protein: 15 grams 

Total carbohydrates: 105 grams 

Fiber: 23 grams 

Untitled design (11)

Servings: 2

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time:

Ingredients

8 medium tomatoes, sliced thin 

1 red onion, sliced thin 

3 medium yellow squashes, sliced thin 

1 medium eggplant, peeled and sliced into 1⁄8– inch rounds 

3 medium sweet potatoes, peeled and sliced into 1⁄8– inch rounds 

Freshly ground black pepper 

2 teaspoons fresh rosemary, chopped, plus more for sprinkling 

2 teaspoons fresh thyme, plus more for sprinkling 

2 teaspoons fresh oregano

Juice of 1 lemon 

1 tablespoon minced garlic 

Instructions

Preheat the oven to 375°F. 

Combine the tomatoes, onion, squash, eggplant, and sweet potatoes in a large bowl and season to taste with pepper. Sprinkle the vegetables with 1 to 2 tablespoons of water, enough to lightly and evenly coat them. Toss gently with herbs, lemon juice, and garlic.

Arrange the vegetable slices in a baking dish in rows in the following order: sweet potato, tomato, eggplant, tomato, sweet potato, squash, onion, tomato,  eggplant, tomato. Layer them in such a way that they are stacked tightly on a diagonal.

Sprinkle the top with the extra herbs and pour any juice left in the bowl over the vegetables. Cover tightly with foil and bake for 1 hour. Remove the foil and continue baking for another 30 minutes, until the vegetables are completely tender and slightly browned around the edges.

What RECIPE TYPES Are you LOOKING FOR?

RECIPES YOU MAY LIKE

Butterscotch Pears

Celery with Almond Butter

Apple Dips

Sweet & Crunchy Chickpeas

GG Crackers with Smoked Salmon