Summer Vegetable Tian with Cucumber Salad
Active Time: 25-30 minutes / Cook Time: 40-45 minutes / Total Time: 1 hour
Serves 2, with leftovers for lunch
- 1 tablespoon coconut oil, melted 1 medium eggplant, sliced into rounds 1/4” thick (try to find Japanese eggplants, so they are a similar circumference to the other vegetables)
- 1 medium zucchini, sliced into rounds 1/4” thick
- 1 medium yellow squash, sliced into rounds 1/4” thick
- 2 medium heirloom tomatoes, sliced into rounds 1/4” thick
- 1 medium red bell pepper, stemmed and seeded and sliced into rounds 1/4” thick
- 1 bunch fresh basil
- 1/2 teaspoon each fine sea salt and ground black pepper, plus more to taste
- 1/4 cup finely shredded parmesan cheese
- 4 tablespoons extra virgin olive oil, divided
- 2 cucumbers, sliced 1/2” thick
- 1 tablespoon balsamic vinegar
- pinch each fine sea salt and ground black pepper
- Preheat oven to 400° F. Brush inside of a 9” round or 8” square baking dish with coconut oil and begin layering the vegetables, alternating them as you go; once you get all the way around the outside of the dish, begin filling the center. Tuck the large basil leaves from the bunch in between vegetables. Sprinkle with 1/2 teaspoon each salt and pepper. Drizzle remaining coconut oil over the top, cover with foil, and bake for 30 minutes.
- Remove the foil, sprinkle on 1/4 cup parmesan, and bake another 10-15 minutes, or until cheese is golden. Remove from oven and sprinkle on remaining 1/4 cup cheese. Drizzle over 2 tablespoons olive oil.
- While the tian bakes, prep the cucumber salad. Place cucumber slices in a medium bowl. Drizzle with vinegar, add pinch each salt and pepper, and drizzle with 2 tablespoons olive oil. Toss to combine. Add remaining smaller leaves from the bunch of basil, whole or chopped, as desired. Gently toss again.
- Serve 1/4 of the tian with 1/4 of the salad per person, packing the remainder in airtight containers for lunches tomorrow.