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.

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