Summer Vegetable Tian Recipe
Our gardens are overflowing with late summer produce! This wonderful stew of eggplant, zucchini, peppers, and tomatoes will use up your excess vegetables in one pot, making enough to enjoy with a crowd and still have leftovers!
Ingredients
Fresh Vegetables:
- 2 medium to large eggplants, sliced into 1/16 inch rounds
- 6 medium to large tomatoes, sliced into 1/16 inch rounds
- 3-4 medium to large zucchini or summer squash, sliced into 1/16 inch rounds
Sauce:
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 red or yellow bell pepper, diced
- Salt and pepper, to taste
- 28 oz can or fresh crushed tomatoes
- 2 tablespoons chopped fresh basil, from 8-10 leaves
Herb Seasoning
- 2 tablespoons chopped fresh basil, from 8-10 leaves
- 1 teaspoon garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 teaspoons fresh thyme
- Salt and pepper, to taste
- 4 tablespoons olive oil
Or use our Fine Herbs or Mediterranean Signature Blends.
Directions
- Preheat the oven for 375˚F.
- Heat the olive oil in an oven safe, 12-inch pan over medium-high heat.
- Sauté onion, garlic, and bell peppers until soft, about 10 minutes.
- Season with salt and pepper as desired.
- Add crushed tomatoes and stir until the ingredients are fully incorporated.
- Remove from heat, then add the basil.
- Arrange the sliced vegetables in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan.
- In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil.
- Spoon the herb seasoning over the vegetables.
- Cover the pan with foil and bake for 40 minutes.
- Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Serve while hot as a main dish or side. Store leftovers in an airtight container in the refrigerator for up to five days. To reheat: cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
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