Vegetable Tian Recipe

What if I told you that this delicious lunch is made from dinner left overs?

Welcome to our new series: Dinners Transformed.  Because part of eating healthy is having good-for-you food ready, we are going to show you how you can take dinner left overs and create amazing lunches!


I know I can be a regular offender of wasting food because I don’t know how to re-purpose it!  Then MOMables™ asked me to begin this fresh-food series called Dinners Transformed. In this series, I’m going to show you lunch ideas of what you can do with those little leftovers -don’t worry, I will share the recipes too!

This is a Vegetable Tian I made this weekend. One little, lonely scoop of this yummy Tian was left in fridge. I actually have no idea how this scoop survived dinner, because this recipe was soooooooo delicious! It is a must try recipe, trust me, you will thank me later.

If you’ve ever wondered “what am I going to do with one miserable scoop of left overs” then you are in the right place.

I placed the leftover serving of vegetable Tian on a slice of  bread with a little mayo or avocado and now I have lunch made the next day!

Pictured above is a vegetable tian sandwich, cherry tomatoes, watermelon and trail mix.

Vegetable Tian

  • Author: MOMables
  • Yield: 6 servings
  • Cuisine: Lunch

Ingredients

  • 1-2 russet potatoes
  • 2 plum tomatoes
  • 1 yellow squash
  • 1 zucchini
  • 2-3 cloves minced garlic
  • 1/2 cup chopped yellow onion
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 2 tsp Trader Joe’s 21 Seasoning salute (or any salt free multipurpose seasoning, like Mrs. Dash)
  • 1/4 cup Italian blend cheese (mozzarella & parmesan)

Instructions

  1. Thinly slice potatoes, plum tomatoes, yellow squash, and zucchini. Set aside. To give the tomatoes a little extra kick, I placed the thin slices on a paper towel to absorb some liquid and sprinkled 1 tsp or the multipurpose seasoning.
  2. Saute your chopped onions and minced garlic in 1 tbsp of butter until onions are soft (about 5 minutes).
  3. Spray a pie pan with non-stick spray and layer onions on the bottom of the pan. If you do not have a pie pan, an 8×8 pan will also work.
  4. Create a spiral layer (or rows if you are using a square dish) of potato, zucchini, squash, potato, tomato, potato, zucchini, squash, potato, tomato, potato, etc…
  5. Drizzle with the 2 tbsp of olive oil and sprinkle with the remaining 1 tsp of seasoning and salt. Cover with aluminum foil. Bake at 400 degrees, covered for 30 minutes.
  6. Remove from oven and sprinkle with cheese. Bake uncovered for an additional 15-20 minutes.

 

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About MOMables - Laura

Mom to 3 awesome people and MOMables CEO. I work hard in my kitchen so you don't have to. I'm obsessed with tacos and coffee -not always in that order.