Vegetable Tian


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  • 1 eggplant
  • Cooking spray
  • 1/4 cup seasoned breadcrumbs
  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 cloves of garlic, crushed and minced
  • 2 teaspoons Italian seasoning
  • 1 medium zucchini, sliced into 1/4” thick rounds
  • 1 medium yellow squash, sliced into 1/4” thick rounds
  • 2-3 medium or Roma tomatoes, sliced into 1/4” thick rounds
  • 2 tablespoons nutritional yeast (optional)



1. Preheat oven to 350˚F. Spray 9” oven-safe baking dish with cooking spray. Sprinkle oiled pan with 2 tablespoons breadcrumbs. Set aside.

2. Leave eggplant unpeeled. Cut about an inch off both ends and discard. Cut eggplant in half. Cut into strips, then cubes. Set aside.

3. In a medium-large sauté pan or skillet, add olive oil and heat over medium heat until it shimmers. When oil is hot, add eggplant, onion, salt and pepper, stirring frequently for 3-5 minutes. When vegetables begin to soften, add garlic and continue cooking for 1-2 minutes. Stir in herbs. Remove from heat. 

4. Transfer eggplant mixture to baking dish. Layer zucchini, yellow squash and tomato.

5. Sprinkle with remaining 2 tablespoons breadcrumbs and nutritional yeast. 

6. Bake for about 30 minutes or until zucchini/squash is tender. 

7. Serve and enjoy.


Knife, 9” oven-safe baking dish or pie pan, measuring spoons, measuring cups, sauté pan or skillet, stirring utensil