Three-Vegetable Tian

Total Time
1 hr 20 min
20 min
50 min


fresh thyme

4 sprig(s), small

fresh thyme

1½ tsp, finely chopped

extra virgin olive oil

2 Tbsp

extra virgin olive oil

1 tsp

uncooked eggplant(s)

10 oz, 2 (5-ounce) very slender even-shaped, trimmed and cut into 1/4-inch rounds

plum tomato(es)

¾ pound(s), 3 (1/4-pound), cut into 1/4-inch slices

uncooked zucchini

1 large, (about 10 ounces), cut into 1/4-inch slices

table salt

½ tsp

black pepper

¼ tsp

olive oil cooking spray

2 spray(s)


  1. Preheat oven to 400°F. Spray 7 1/2 x 10-inch rectangular or oval shallow baking dish with olive oil nonstick spray. Scatter thyme sprigs in bottom of dish.
  2. Mix together oil and chopped thyme in cup. Arrange eggplant, tomato, and zucchini slices in single layer on large baking sheet or on large sheet of foil. Brush thyme oil over vegetables and sprinkle with salt and pepper.
  3. Stand vegetables in tight rows in prepared baking dish, alternating vegetables. Spray with nonstick spray.
  4. Bake until vegetables are tender and lightly browned along edges, about 50 minutes. Let stand about 5 minutes. Serve hot, warm, or at room temperature.

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