If you are trying to get the family to eat more vegetables, this Vegetable Tian Recipe should do the trick! It’s a casserole-style baked vegetable dish everyone is sure to love.
- 1 eggplant (cut diagonally into 1/4-inch thick slices (try to buy organic eggplant if possible))
- 2 zucchini (cut diagonally into 1/4-inch slices (try to buy organic zucchini if possible))
- 3 large beefsteak organic tomatoes (see notes below regarding organic)
- 1 tablespoon plus 2 teaspoons extra virgin olive oil (or avocado oil, divided)
- Pink Himalayan Sea Salt (to taste)
- Freshly ground black pepper (to taste)
- 3 slices whole grain bread (I like sprouted Food for Life brand)
- 1 cup pine nuts
- 2 tablespoons chopped fresh basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 cloves garlic
- Preheat oven to 375 degrees.
- 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.
- 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.
- Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt pepper and breadcrumb mixture.
- Bake for 55 to 60 minutes, or until vegetables are tender and topping is light golden brown. Serve warm.
Ideally, you would buy all of your vegetables organic, but I realize that is not always possible. However, since tomatoes are consistently on the EWG’s “Dirty Dozen” list, it is especially important to buy organic tomatoes.