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Vegetable Tian

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Course: Dinner, Lunch
Cook Time: 35 minutes
Servings: 6


  • 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. ground 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)


  • 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.


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