Ingredients
Scale
- 1 yellow squash
- 1 zucchini squash
- 1 eggplant
- 1–2 onions
- 4–5 to matoes (plum/roma varieties work especially well)
- 1/3 cup olive or avocado oil
- 1 head of garlic (optional)
- Season to taste with oregano (marjoram, rosemary, thyme, salt & pepper)
Instructions
- Preheat oven to 400 degrees F.
- Slice vegetables thinly (no thicker than 1/4-inch). Try to keep the vegetables a similar thickness so they will cook evenly. (see my kitchen tips and resources section below for some suggestions)
- Assemble one slice of each of your vegetables into stacks and place them on a plate.
- Prepare tian or baking dish with oil. If you’re using garlic, take one clove of garlic, peel it and cut it in half and rub on the surface of the baking dish.
- Place a stack of vegetables into the baking dish and then fan out the bundle. Repeat until the dish is completely filled with vegetables.
- Drizzle with oil then season with herbs and salt & pepper to taste.
- If desired add whole cloves of garlic on top to taste.
- Bake for 25 minutes then baste with juices from the dish. If the casserole dish is getting too dry sprinkle with some water or vegetable stock. You want the dish moist not wet. Turn the dish in the oven and continue baking for 15-20 minutes or until the vegetables are tender and their edges are starting to brown.
- Remove from the oven and let the tian cool for a few minutes before serving. Enjoy!
Notes
We recommend organic ingredients if possible.
Experiment with both the vegetables and seasonings you use for your tian. While choosing a variety of colorful vegetables makes the dish look beautiful, if all you have is squash and onion, you can still make a delicious tian!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salads & Sides
