Roasted Summer Vegetable Tian


By Kristen Gardner, Wellness Director

As summer comes to an end and the weather starts to cool, I start to see more members coming into the fitness center, and they are looking for healthy nutrition ideas.  It’s finally starting to cool down, so I don’t mind turning on the oven.  I love this healthy late summer vegetable tian (pronounced tee-ahn), which originated in Provence and references the shallow earthenware casserole as well as the food it contains.

Farmers’ markets around the city are abundant with many different varieties of succulent squash, sweet onions, juicy heirloom tomatoes and earthy potatoes. It can be served as a gorgeous vegetarian main course with a nice salad of market greens and a crusty French baguette, or as a side dish to meat or fish.

This nutrient-dense tian contains many richly colored vegetables, which serve as a great source of carotenes that protect the body from cancer, heart disease, and type 2 diabetes. These tasty vegetables also provide a healthy dose of potassium and vitamin C.  So, enjoy this delicious recipe – guilt free!

Roasted Summer Vegetable Tian

2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
3 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

(from For The Love of Cooking)

3 Responses

  1. Yum!

  2. A good way to serve vegetables. Thanks for this I have taken note of your recipe

    • Thanks! Glad you like it!

Comments are closed.

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