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Tomato-Squash-Eggplant-Tian-900x900

Tomato, Squash, and Eggplant Tian

Get ready for a guilt-free, gourmet eating experience!
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4
Calories 137 kcal

Ingredients
  

  • 8 medium tomatoes, sliced thin
  • 1 red onion sliced thin
  • 3 medium zucchini sliced thin (yields 3 1/2 cups sliced)
  • 1 medium eggplant
  • 2 tsp rosemary, fresh
  • 2 tsp thyme, fresh
  • 1 tbsp garlic, minced
  • 1 lemon, juiced

Instructions
 

  • Preheat the oven to 375 degrees.
  • Combine the vegetables in a large bowl and season with pepper, to taste. Sprinkle vegetables with 1-2 Tbsp water, then sprinkle with chopped rosemary and thyme leaves. Toss gently with lemon juice and garlic.
  • In a 13x9 baking dish, arrange the vegetable slices in rows in the following order: tomato, eggplant, tomato, squash, onion, tomato, eggplant, tomato, etc. Each eggplant slice should be touching a tomato slice on either side. Do not lie the vegetables flat; try to stack them when arranging them in the dish (with the rounds slanting to one side after arranged in dish).
  • Add extra herb sprigs to the dish. Pour any juice left in the bowl on top the vegetables in the dish and tightly cover with tinfoil.
  • Put the preheated oven to bake for 1 hour. After 1 hour, remove the foil and continue to bake for another 30 minutes until the vegetables are completely tender and slightly colored on the edges.

Nutrition

Serving: 2gCalories: 137kcalCarbohydrates: 22.4gProtein: 5.7gFat: 1.2gFiber: 8.5g
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