budgetbytes4.6
Summer Vegetable Tian
Fresh summer vegetables and savory herbs are layered together then topped with cheese before baking to perfection in this summer vegetable tian.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●casserole dish
📝 Preparation Steps
1
Preheat the oven to 400ºF. Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about ⏱️ 5 minutes).
garlic (minced, $0.16)2 clovesolive oil ($0.22)1 Tbsp
2
Slice
3
While the onion and garlic are sautéing, slice the zucchini, yellow squash, tomato, and potato thinly (¼ inch slices). Make sure the potatoes are very thin so that they soften quickly while in the oven.
garlic (minced, $0.16)2 cloveszucchini (medium, ¼ inch slices, $1.10)1yellow squash (medium, ¼ inch slices, $1.10)1tomato (medium, ¼ inch slices $0.97)1medium potato (medium, ¼ inch slices, $0.75)1
4
Coat the inside of an 8x8" casserole dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Arrange the other sliced vegetables, stacked vertically like dominos, in an alternating pattern. Season the top of the vegetables generously with salt, pepper, and dried thyme.
garlic (minced, $0.16)2 clovessalt (to taste, $0.05)dried thyme ($0.10)1 tsp
5
Cover the dish with foil and bake in the preheated oven for ⏱️ 30 minutes. Remove the foil, top with the shredded cheese, and bake without the foil for an additional ⏱️ 15-20 minutes, or until the cheese is golden brown. Top with chopped fresh parsley for garnish, if desired.
chopped parsley (optional garnish, $0.08)1 Tbsp
Nutrition Facts
calories
135.83 kcal
fat Content
7.9 g
serving Size
1 Serving
fiber Content
1.78 g
sodium Content
309.57 mg
protein Content
6 g
carbohydrate Content
11.37 g
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