Meatless Monday

Vegetable Tian

I hardly ever follow a recipe as written and todays is no exception. This recipe was inspired by one I saw in “Cooking Light – Readers’ Top-Rated Recipes”. I found this little magazine recipe book at my local Costco – oh how I love my Costco.  This little book will likely be the inspiration for several meatless Mondays to come. I love it when I find a recipe book or magazine that has several things that I want to try to make.

Today’s recipe is a Tian. Tian is a French word used throughout Provence. It refers to the vessel food is cooked in (a shallow cooking vessel) and the food cooked in it. For this recipe you can use a Tian or gratin dish, but if you don’t have one you can substitute a ceramic baking dish or even an 11×7 inch glass dish.

Vegetable Tian
6 Servings, 5 Points Plus value

1 lb Japanese Egglant, sliced 1/4 inch diagonally
1 lb zucchini or other summer squash, sliced 1/4 inch diagonally
1 lb large tomatoes, peeled, seeded and sliced 1/4 inch thick
1 lb brown or white mushrooms sliced 1/4 inch thick
Cooking Spray
1 1/2 Tbs EVOO
1 cup grated Parmigiano-Reggiano cheese
4 ounces French or sourdough roll/bread
2 Tbs chopped fresh flat leaf parsley
2 tsp chopped fresh oregano
1 1/2 tsp chopped fresh thyme
2 cloves garlic, minced
1/4 cup chicken or vegetable broth
Salt and Pepper

Heat over to 375 degrees. Place eggplant, squash and mushrooms on a baking sheet, sprayed with cooking spray, in a single layer and lightly spray top of vegetables with cooking spray. Bake for 15 minutes. Bake in several batches if necessary. While the vegetables are baking, put bread in a food processor and process until large crumbles form. Add cheese, garlic and herbs and process until finely crumbled.

Spray your baking pan and layer half of vegetables in pan (eggplant, squash, mushrooms and then tomato). Drizzle with half of EVOO and season with salt and pepper. Top with half of bread crumb mixture and repeat layers (veggies, EVOO, Salt and Pepper) ending with bread crumb mixture.

Drizzle broth over the top. Use chicken broth for meatless dish and vegetable broth for a truly vegetarian dish. Bake in the 375 oven for an hour or unti vegetables are tender and the top has browned.

This is a filling, healthy and beautiful dish. My pictures do not do it justice. The portions are quite large. Next time I may put in some nice olives or capers to see how it impacts the flavor profile.

Enjoy! Let me know what you think.

 

Comments

  1. That looks delicious! I am going to try it tomorrow night. I will let you know how it goes. 🙂