Get ready for a guilt-free, gourmet eating experience! Traditional tians are breaded and fried. This eggplant tian is roasted to reduce the fat per serving. The roasting also lends a sweet note to this savory dish. Enjoy! (Recipe photo by Maria Baath of All Things Green)

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Name: Tomato, Squash, and Eggplant Tian
Prep time: 15 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 8 medium tomatoes sliced thin; 1 red onion sliced thin; 3 medium zucchini sliced thin (yields 3 1/2 cups sliced); 1 medium eggplant; 2 tsp rosemary fresh; 2 tsp thyme fresh; 1 tbsp garlic minced; 1 lemon juiced

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INGREDIENTS

8 medium tomatoes ; sliced thin
1 red onion sliced thin
3 medium zucchini sliced thin (yields 3 1/2 cups sliced)
1 medium eggplant
2 tsp rosemary ; fresh
2 tsp thyme ; fresh
1 tbsp garlic ; minced
1 lemon ; juiced

Servings

INSTRUCTIONS

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NOTES

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Tomato, Squash, and Eggplant Tian

8 medium tomatoes sliced thin
1  red onion sliced thin 
3 medium zucchini sliced thin (yields 3 1/2 cups sliced) 
1 medium eggplant 
2 tsp rosemary fresh
2 tsp thyme fresh
1 tbsp garlic minced
1  lemon juiced

Preheat the oven to 375 degrees.

Combine the vegetables in a large bowl and season with pepper, to taste. Sprinkle vegetables with 1-2 Tbsp water, then sprinkle with chopped rosemary and thyme leaves. Toss gently with lemon juice and garlic.

In a 13x9 baking dish, arrange the vegetable slices in rows in the following order: tomato, eggplant, tomato, squash, onion, tomato, eggplant, tomato, etc. Each eggplant slice should be touching a tomato slice on either side. Do not lie the vegetables flat; try to stack them when arranging them in the dish (with the rounds slanting to one side after arranged in dish).

Add extra herb sprigs to the dish. Pour any juice left in the bowl on top the vegetables in the dish and tightly cover with tinfoil.

Put the preheated oven to bake for 1 hour. After 1 hour, remove the foil and continue to bake for another 30 minutes until the vegetables are completely tender and slightly colored on the edges.

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Nutrition

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Serving Size: 1 Serving (413g)
Recipe Makes: 4

Calories: 88
Calories from Fat: 8 (9%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 16.6mg		1 %
Potassium 952.4mg		25 %
Total Carbohydrate 21.5g		6 %
	Dietary Fiber 9.2g	37 %
	Sugars, other 12.3g
Protein 4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 88

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