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Healthy & Easy-to-Make Recipes Whenever You Feel Too Lazy To Cook A Meal.

VEGAN TIAN PROVENCAL * • • • • • Currently living for spring food and one of…

2 min read


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Currently living for spring food and one of the dishes that embody spring the most to me is tian (which I used to think was ratatouille). While ratatouille and tian use the same ingredients, ratatouille is a chunky stew while tian, as you can see here, is a bake featuring thinly sliced veggies on top of a tomato sauce. What I love about this dish is how light and bright yet still hearty it is, perfect for this time of year. The flavor combination of eggplant, zucchini and squash with the herb-packed tomato sauce is just so vibrant and enticing. It also celebrates in-season produce which is always a plus. Happy Wednesday! ✨
🔹2 medium Japanese eggplants, thinly sliced (I highly recommend using a mandolin slicer)
🔹2 medium yellow squashes, thinly sliced
🔹2 medium zucchinis, thinly sliced
🔹5-6 campari tomatoes (or 3 medium roma tomatoes), thinly sliced
🔹1 medium yellow onion, diced
🔹3 cloves garlic, minced
🔹1 14oz can fire roasted tomatoes
🔹2 tbsp avocado oil
🔹Herbs: 1 tsp each dried thyme, oregano, rosemary and basil
🔹½ tsp cayenne (optional)
🔹2 tsp sea salt
🔹3-4 large shredded fresh basil leaves for topping
❇️ METHOD ⤵️
🔹Preheat oven to 375°F.
🔹Heat up 1 tbsp avo oil and once hot toss in the onion and cook until translucent, ~2 mins. Add the garlic and cook 1 more min.
🔹Stir in the fire roasted tomatoes, herbs, cayenne and 1 tsp salt. Simmer till sauce thickens, ~10 mins. Use either an immersion blender or transfer sauce to a high speed blender and pulse till mostly smooth.
🔹Spread the tomato sauce on the bottom of a casserole dish then layer the veggies on top of the sauce in an alternating pattern. Drizzle the veggies with the other 1 tbsp oil and sprinkle with 1 tsp sea salt.
🔹Bake the tian for 45-50 mins, or until the veggies are tender. Top with the shredded basil leaves and enjoy!