Vegetable Tian Recipe

Vegetable Tian Recipe is perfect when you are trying to get your family to eat more vegetables. A casserole-style baked GF vegetable dish.


  • 1 eggplant, cut diagonally into 1/4-inch thick slices
  • 2 zucchini, cut diagonally into 1/4-inch slices
  • 3 large beefsteak organic tomatoes, cut into 1/4-inch slices
  • 1 tablespoon plus 2 teaspoons extra virgin olive oil, like this one
  • Pink Himalayan sea salt, to taste
  • Freshly ground black pepper, to taste
  • 3 slices whole grain gluten free bread
  • 1 cup pine nuts
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 4 cloves garlic


  1. Preheat oven to 375 degrees.
  2. Lightly oil the bottom and sides of a 9 x 12-inch casserole dish. Arrange half of the eggplant in a single layer on the bottom of the dish. Top with half of the zucchini and half of the tomato. Drizzle with 1 teaspoon extra virgin olive oil. Season with salt and pepper to taste.
  3. Place bread in a food processor, process into coarse crumbs. Add the pine nuts, basil, oregano, thyme and garlic to processor; process until ingredients are well-combined. Sprinkle 1/2 of the breadcrumb mixture evenly over the tomatoes.
  4. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt pepper and breadcrumb mixture.
  5. Bake for 55 to 60 minutes, or until vegetables are tender and topping is light golden brown. Serve warm.

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Keywords: Vegetable Tian Recipe

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