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Vegetable Tian

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Course: Dinner, Lunch
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6
Calories: 150kcal

Ingredients

  • 1 eggplant
  • Cooking spray
  • 1/4 cup seasoned breadcrumbs
  • 3 Tbsp. olive oil
  • 1 small onion (diced)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 4 cloves of garlic (crushed and minced)
  • 2 tsp. Italian seasoning
  • 1 medium zucchini (sliced into 1/4” thick rounds)
  • 1 medium yellow squash (sliced into 1/4” thick rounds)
  • 2-3 medium or Roma tomatoes (sliced into 1/4” thick rounds)
  • 2 Tbsp. nutritional yeast (optional)

Instructions

  • Preheat oven to 350˚F. Spray 9” oven-safe baking dish with cooking spray. Sprinkle oiled pan with 2 Tbsp. breadcrumbs. Set aside.
  • Leave eggplant unpeeled. Cut about an inch off both ends and discard. Cut eggplant in half. Cut into strips, then cubes. Set aside.
  • In a medium-large sauté pan or skillet, add olive oil and heat over medium heat until it shimmers. When oil is hot, add eggplant, onion, salt and pepper, stirring frequently for 3-5 minutes. When vegetables begin to soften, add garlic and continue cooking for 1-2 minutes. Stir in herbs. Remove from heat.
  • Transfer eggplant mixture to baking dish. Layer zucchini, yellow squash and tomato.
  • Sprinkle with remaining 2 Tbsp. breadcrumbs and nutritional yeast.
  • Bake for about 30 minutes or until zucchini/squash is tender.
  • Serve and enjoy.

Video

Nutrition

Calories: 150kcalCarbohydrates: 17gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.05mgSodium: 233mgPotassium: 563mgFiber: 6gSugar: 6gVitamin A: 360IUVitamin C: 18mgCalcium: 63mgIron: 2mg
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Nutrition Facts
Vegetable Tian
Amount per Serving
Calories
150
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
0.05
mg
0
%
Sodium
 
233
mg
10
%
Potassium
 
563
mg
16
%
Carbohydrates
 
17
g
6
%
Fiber
 
6
g
25
%
Sugar
 
6
g
7
%
Protein
 
5
g
10
%
Vitamin A
 
360
IU
7
%
Vitamin C
 
18
mg
22
%
Calcium
 
63
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.