I love vegetables. I love them cooked. I love them raw. I love them juiced. There hasn’t been a vegetable I’ve come across that I didn’t like. Unfortunately my boyfriend doesn’t share the same sentiment so I’m always having to find creative ways of making single-serve veggie options. This vegetable tian tastes fresh and cheesy and best of all, I can make little individual portions for me to eat throughout the week. If you can chop vegetables and haven an oven you can make these in your sleep.
1. Step 1 is gather your supplies. I’m using zucchini, tomato, yellow squash, eggplant and a potato. Also not pictured is an onion that rolled off my chopping board. I felt like it was a sign it didn’t want to be photographed.
2. Chop those suckers up. Slice everything up to the same thickness. This will promote even cooking. The exception is the potato. Slice it up extra thin, so it cooks quickly. See? Easy.
3. Get yourself some single serve baking dishes. I am using some tiny 6 inch pans that I bought in a pack of five. You could even place everything into one big baking dish but then they wouldn’t be individual vegetable tians. Your call. Spritz the bottom and edges with oil.
4. Now comes the fun part! Alternate vegetables and fill your little pan all the way through. After creating your tian sprinkle some salt and pepper on top. If you like garlic you can also chop some extra-fine and rub it in between the layers.
5. Bake for 40-50 minutes at 350 degrees covered in foil. After your veggies are cooked add some cheese. You can leave this step out if you want to make the dish vegan, but personally I will take any opportunity to cheesify a dish.
If you’re planning on making this to eat later in the week hold off on melting your cheese. Once you’re ready to eat simply put it under the broiler for a few minutes to get your cheese extra melty and to warm up the vegetables.
Let me know in the comments below what your favorite vegetarian dish is!!