How to Make Martha Stewart's Vegetable Tian | Martha's Cooking School | Martha Stewart

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Cut off the stem end and the end of the yellow squash and slice it into uniform slices.

Choose firm Japanese eggplant, cut off the end, and slice it into uniform pieces without salting.

Slice plum tomatoes, choosing them for their less juicy but flavorful meat.

Use a sharp knife to cut a red onion into slices.

Cut a garlic clove in half and rub it in the bottom of the baking dish to impart flavor.

Drizzle a tiny bit of olive oil in the bottom of the dish.

Assemble the dish by starting with the onion and tomato in the middle, seasoning with salt and pepper.

Layer yellow squash, eggplant, and green squash on the sides of the dish.

Sprinkle fresh thyme leaves and a few branches of marjoram on top of the vegetables.

Drizzle a little more olive oil over the layered vegetables.

Place a few garlic cloves on top of the vegetables, leaving them in their skins to roast.

Preheat the oven to 400°F (204°C).

Bake the dish in the preheated oven for 25 minutes.

Baste the vegetables with pan juices using a brush.

Continue baking for another 25 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens