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Vegetable Tian with Crispy Basil
Prep Time
15 mins
Cook Time
40 mins
Total Time
1 hr
 

Zucchini, summer squash, eggplant, and tomatoes are combined with herbs and roasted to create this simple and healthy side dish. Serve warm along side pasta or simply grilled meat.

Course: Side Dish
Cuisine: French
Keyword: Vegan, Vegetable Tian
Servings: 4 people
Calories: 51 kcal
Ingredients
Vegetable Tian
  • 1 garlic clove, minced
  • 2-3 large heirloom tomatoes, sliced into thin rounds
  • 1-2 yellow summer squash, sliced horizontally into 1/4" rounds
  • 1-2 zucchini, sliced horizontally into 1/4" rounds
  • 2 shallots, sliced thin
  • 1 mini purple or striped eggplant, sliced into thin rounds
  • 1/2 teaspoon dried rosemary (or 1 teaspoon fresh, minced)
  • 1/4 teaspoon dried thyme leaves (or 1/2 teaspoon fresh, minced)
  • 1/4 teaspoon dried oregano (or 1/2 teaspoon fresh, minced)
  • extra virgin olive oil
  • kosher salt and fresh black pepper
Fried Basil
  • organic canola or high-heat frying oil
  • 7 (or more!) fresh basil leaves, washed and thoroughly dried
Instructions
  1. Preheat oven to 350 degrees F. In a small bowl, combine the dried (or fresh) herbs. Prepare a large gratin baking dish by lightly coating with a little bit of olive oil and rubbing with the minced garlic. Begin to layer your squash, zucchini, tomatoes, shallots, and eggplant. (I forgot to include the tomatoes in the picture, but you can add those in as you like them). Sprinkle with herbs and a little bit of kosher salt and black pepper between each layer.

    Layered squash and eggplant slices in a baking dish
  2. Continue to layer all the vegetables until the gratin dish is filled. Drizzle the top with a bit of olive oil and bake for about 40 minutes until the vegetables are lightly browned and tender.

    Layered vegetable tian ingredients in a gratin dish
  3. Prepare paper towels on a plate next to your pan. Meanwhile, pour canola or high heat oil into a heavy bottomed pan, like a cast iron. You want to pour enough oil to cover the entire bottom of the pan. Heat over medium until the oil sizzles with a small flick of water. Place TOTALLY DRY basil leaves into the oil and fry them for a few seconds (about 10-20) until they're bright green. (Be careful as they tend to splatter..a splatter screen helps.) Remove the basil leaves with a slotted spoon and place onto paper towels to dry. Sprinkle with a tiny bit of salt and try to avoid snacking.

  4. Top vegetable tian with the fried basil pieces and serve warm.

Recipe Notes
  • Don't like eggplant? Sub it out with more tomatoes, zucchini or summer squash. 
Nutrition Facts
Vegetable Tian with Crispy Basil
Amount Per Serving
Calories 51 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 11mg0%
Potassium 573mg16%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 7g8%
Protein 3g6%
Vitamin A 758IU15%
Vitamin C 28mg34%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.