SUMMER SQUASH AND EGGPLANT TIAN
Make and share this Summer Squash and Eggplant Tian recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F; brush a baking dish, such as a 9x13-inch baking pan or a shallow earthenware casserole, with olive oil.
- To toast the breadcrumbs, heat 1 tablespoon of the olive oil over med-high heat in a small sauté pan.
- Add the dried bread crumbs and stir until the crumbs begin to brown and get crunchy, about 2 minutes.
- Remove from heat and let cool slightly; put the bread crumbs in a small bowl and stir in the garlic, thyme, parsley, and Parmesan; season bread crumbs to taste with salt and pepper; set aside.
- Cut the stem off the eggplant, then slice it into ¼-inch rounds.
- Cut the stems off the squash and slice them into ¼ inch rounds, slightly on the bias for zucchini-type or slender squash; set aside.
- Melt the butter in a sauté pan over medium heat.
- Cook the onions, stirring frequently, until soft, golden, and caramelized, about 15 minutes.
- Season to taste with salt and pepper.
- Spread the onions in the bottom of the baking dish; layer the eggplant and squash, in alternate rows, overlapping the vegetables and pushing the rows together a bit as you work to make more room.
- You may have a few slices left over, depending on the shape of your baking dish.
- Season the vegetables with salt and pepper and drizzle with the remaining 3 tablespoons olive oil.
- Bake, uncovered, until the vegetables are almost tender, about 45 minutes.
- Remove pan from oven and sprinkle the prepared bread crumbs evenly on top.
- Return pan to oven and bake until the crumbs are golden and the vegetables are completely tender, about 25 minutes.
- Serve immediately, directly from the baking dish.
Nutrition Facts : Calories 220.4, Fat 15.9, SaturatedFat 5.2, Cholesterol 17.5, Sodium 182.3, Carbohydrate 15.6, Fiber 4.3, Sugar 4.9, Protein 6.1
EGGPLANT, YELLOW SQUASH AND TOMATO CASINO
Steps:
- Preheat oven to 350 degrees F.
- Cut off ends and slice in half lengthwise both the eggplants and yellow squash. Lay cut side up and close together on a small greased sheet pan. Then cut the tops and a very small piece of the bottom off the Roma tomatoes and stand them up with the squash.
- Sprinkle liberally with salt, pepper, garlic powder, bacon bits, peppers, and onions.
- Next, carefully pile high the Parmesan over every piece, drizzle with olive oil, and bake for about 12 minutes, or until they start to turn golden brown. Serve immediately.
Nutrition Facts : Calories 165 calorie, Fat 9 grams, SaturatedFat 3 grams, Carbohydrate 15 grams, Fiber 6 grams
EGGPLANT AND SQUASH CURRY
Provided by Rachael Ray : Food Network
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For fresh tomatoes:
- Score the skins with a sharp knife in an X on the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool. Peel, halve, and slice tomatoes, and reserve.
- Preheat the oven to 425 degrees F.
- Toss the squash with a drizzle of extra-virgin olive oil and season with salt, pepper, and nutmeg. Arrange the squash on a baking sheet and roast 25 to 30 minutes, until tender and brown at edges.
- Heat 2 tablespoons extra-virgin olive oil in a large skillet with tight fitting lid. Add the peppers, onions, garlic, ginger, and season with salt and pepper, sweat out the vegetables a few minutes then add the eggplant, curry, chile powder, and cardamom. Stir to toast and combine, then cover the pot and cook 12 to 15 minutes, stirring occasionally, until eggplant is tender. Stir in the roast squash, tomatoes, chutney, and stock. Cool and store for make-ahead meal.
- If serving immediately, start the rice a few minutes after the squash goes into the oven. Otherwise, reheat the curry over medium heat, stirring occasionally, 15 minutes after you start cooking the rice. To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork.
- Serve curry on bed of lime and green onion rice with extra chutney for mixing in.
SQUASH, EGGPLANT AND TOMATO TIAN
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
Categories main course
Time 1h5m
Number Of Ingredients 11
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
EGGPLANT AND SQUASH ALLA PARMIGIANA
This parmigiana is well suited to red wine and the brisk weather of late September, when eggplant, zucchini and summer squash are still in the farmers' market. The dish can be prepared in advance and reheated.
Provided by Florence Fabricant
Categories dinner, lunch, pastas, main course
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Trim the stems from the eggplant and squash. Slice the vegetables lengthwise, no more than 1/4-inch thick. Spread the slices on one or more cooling racks, dust with salt on both sides and let sit for 30 minutes.
- Heat 1 tablespoon of the oil in a 2-quart saucepan. Add the onion and garlic and sauté on low until translucent, about 10 minutes. Increase the heat to medium, add the tomatoes, pepper and bay leaf and cook, breaking up the tomatoes, a few minutes. Reduce heat and simmer the sauce for 20 minutes more. Remove bay leaf and check seasoning.
- Rinse eggplant and squash slices and pat them dry. Dredge lightly with flour. Heat 3 to 4 tablespoons oil in a large skillet. Fry the eggplant and squash until lightly browned, in several shifts, placing fried slices on paper towel to drain.
- Heat oven to 350 degrees. Brush a 10-inch glass pie plate with oil. Spread a very thin layer of the tomato sauce in the pie plate. Add a layer of the eggplant, cutting slices to fit if necessary. Try to arrange them like spokes of a wheel. Spread a little more sauce over them, then the squash slices, then the mozzarella and another layer of eggplant. Finish with the remaining sauce, the Parmigiano-Reggiano and the parsley.
- Bake about 30 minutes, until bubbling and lightly browned on top. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 17 grams, Carbohydrate 24 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 672 milligrams, Sugar 5 grams
TOMATO, SQUASH AND EGGPLANT GRATIN
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours. It tastes best the day after it's made.
Provided by Martha Rose Shulman
Categories side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
- Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
- Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
- Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 6 grams
More about "summer squash and eggplant tian recipes"
PROVENçAL-STYLE SUMMER VEGETABLE TIAN RECIPE | COOKING …
From cookinglight.com
Servings 6Calories 179 per servingTotal Time 50 mins
- Preheat oven to 400ºF. Spread tomato, squash, zucchini, and eggplant slices out on a rimmed baking pan, exposing as much of each slice as possible.
- Arrange stacked slices of vegetables in a pattern upright in a lightly greased 2 1/2-quart baking dish.
SUMMER VEGETABLE TIAN - EATINGWELL
From eatingwell.com
10 BEST EGGPLANT ZUCCHINI SQUASH RECIPES | YUMMLY
From yummly.com
BEST TIAN RECIPE - HOW TO MAKE VEGETABLE RATATOUILLE
From food52.com
VEGAN RATATOUILLE TIAN (GARDEN TO TABLE) - CHAMPAGNE …
From champagne-tastes.com
PROVENçAL TIAN (EGGPLANT, ZUCCHINI, SQUASH, AND TOMATO …
From seriouseats.com
4.7/5 (3)Total Time 1 hr 45 minsCategory Entree, Appetizer, SidesCalories 344 per serving
EGGPLANT & SQUASH TIAN RECIPE - LOVE AND LEMONS
From loveandlemons.com
Reviews 23Category Dairy Free, Dinner, Side DishesServings 6-8Estimated Reading Time 3 mins
CHEESY ZUCCHINI-EGGPLANT BAKE RECIPE | BON APPéTIT
From bonappetit.com
EGGPLANT, ZUCCHINI, AND TOMATO TIAN RECIPE | MYRECIPES
From myrecipes.com
RATATOUILLE - GYPSYPLATE
From gypsyplate.com
TOMATO, SQUASH, AND EGGPLANT TIAN | MASTERING DIABETES
From masteringdiabetes.org
FRENCH VEGETABLE TIAN RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
BAREFOOT CONTESSA | VEGETABLE TIAN | RECIPES
From barefootcontessa.com
VEGAN TIAN RECIPE WITH SUMMER VEGETABLES (ZUCCHINI, …
From lettucevegout.com
FRENCH IN A FLASH: EASY AWESOME EGGPLANT TIAN RECIPE - SERIOUS EATS
From seriouseats.com
TIAN PROVENCAL (FRENCH BAKED SUMMER VEGETABLES)
From mediterraneanliving.com
HOW TO MAKE RATATOUILLE (LIKE REMY FROM RATATOUILLE) - TASTE OF …
From tasteofhome.com
ZUCCHINI, EGGPLANT, TOMATO GRATIN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOW TO MAKE RATATOUILLE JUST LIKE REMY DOES IN ‘RATATOUILLE’ - MSN
From msn.com
RATATOUILLE STIR-FRY RECIPE (WITH EGGPLANT, ZUCCHINI, AND …
From thekitchn.com
You'll also love