SQUASH, EGGPLANT AND TOMATO TIAN

Squash, Eggplant and Tomato Tian image

If you're looking for a colorful dish to brighten your holiday table, try this simple and elegant Vegetable Tian. Reader Deborah Lee Liberatore, of Fernandina Beach, Fla. is a vegan who serves this dish to her guests. Yellow squash, eggplant, zucchini, and tomatoes are basted with olive oil, flavored with herbs and roasted to perfection. Non-vegans can top with parmesan cheese. "It is delicious and so pretty with all of the colors of the rainbow,'' says Ms. Liberatore.

Provided by Tara Parker-Pope

Time 1h5m

Number Of Ingredients 11

Ingredients

6 cloves garlic
1/3 cup olive oil
2 yellow squash, cut in ½-inch slices
1 eggplant, cut in ½-inch slices
2 zucchini, cut in ½-inch slices
2 tomatoes, cut in ½-inch slices
1 yellow onion, sliced
Kosher salt
Freshly ground black pepper
1/2 teaspoon red chile flakes
2 sprigs fresh thyme, leaves picked

Steps:

Preheat oven to 400 degrees Fahrenheit. Halve one peeled garlic clove and rub the bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil.
Arrange vegetables in the dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter thyme on top and drizzle with remaining oil to coat generously. Add remaining garlic cloves, sliced, evenly over the top.
Bake 25 minutes, then baste vegetables with the oil. Continue baking until tender and browned in places, about 25 minutes more. Serve warm.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 13 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 882 milligrams, Sugar 7 grams