Dairy-Free Vegetable Tian

Ingredients

• 1 medium Zucchini
• 1 medium Yellow Squash
• 1 medium Eggplant
• 3 medium Roma Tomatoes
• 1 medium Red Onion
• 3 cloves Garlic
• 4 tablespoons Olive Oil
• 1 tablespoon Herbes de Provence
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Slice the 1 medium zucchini, 1 medium yellow squash, 1 medium eggplant, 3 medium Roma tomatoes, and 1 medium red onion into uniform 1/8-inch (3mm) thick rounds. Mince the 3 cloves of garlic.
2. 2In a small bowl, combine 3 tablespoons of the olive oil, the minced 3 cloves of garlic, 1 tablespoon of Herbes de Provence, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir these ingredients together thoroughly until well mixed.
3. 3Use the remaining 1 tablespoon of olive oil to grease the bottom and sides of a 9x13 inch (or similar size) baking dish. Arrange the sliced 1 medium zucchini, 1 medium yellow squash, 1 medium eggplant, 3 medium Roma tomatoes, and 1 medium red onion rounds in alternating, overlapping rows in the prepared baking dish, starting from the outside edge and working your way towards the center.
4. 4Evenly drizzle the olive oil and herb mixture from the small bowl over all the arranged vegetables in the baking dish. Cover the dish tightly with aluminum foil and place it in the preheated oven to bake at 375°F (190°C) for 30 minutes.
5. 5Carefully remove the aluminum foil from the baking dish. Return the uncovered dish to the oven and continue baking at 375°F (190°C) for an additional 15 to 20 minutes, or until the vegetables are tender when pierced with a fork and their edges are slightly browned. Let the Dairy-Free Vegetable Tian cool for 5 to 10 minutes before serving, as this allows the flavors to meld and the dish to set slightly.

Related Guides