Vegetable Tian
(thinly sliced veggies topped with cheese and then roasted)
Many have tried this and have been wanting me to post the recipe again. So here it is. Enjoy :)
OMGoodness! You talk about good eating! This is delish!!!!! I never used to like this type of stuff because I thought this type of healthy = NASTY... not the case. There is so much flavor in these types of dishes and it does a body good! It sure beats those fries that I used to stuff in my face not so very long ago...
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 tablespoon olive oil
- salt & pepper
- 1 teaspoon dried thyme
- 1 medium tomato
- 1 teaspoon garlic minced
- 1 medium yellow onion
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium potato
- 1 cup italian cheese shredded
- Carbohydrate 8.78252875 g
- Cholesterol 0 mg
- Fat 0.587609375180917 g
- Fiber 1.64691254031658 g
- Protein 1.497381875 g
- Saturated Fat 0.0983646250249811 g
- Serving Size 1 1 Serving (111g)
- Sodium 78.8126250000036 mg
- Sugar 7.13561620968342 g
- Trans Fat 0.0527091250048992 g
- Calories 43 calories
STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes). STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables. STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme. STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown
