30 Before 30 - September's Healthy Dinner (Summer Vegetable Tian)

One of my 30 Before 30 goals was to start cooking a new and healthy meal every month for my family. Everyone knows that I'm by no means a great cook nor do I enjoy doing it that much. But as I've come to realize it is probably a necessary evil that I'm going to have to endure in my life ;)

For this month I chose a recipe that didn't look to difficult to make and also something that was cheap. I plan to ease into this thing slllooowwwlllyyy...

Summer Vegetable Tian (bydgetbytes.com)

  • 1 Tbsp olive oil 
  • 1 medium yellow onion
  • 1 tsp minced garlic 
  • 1 medium zucchini 
  • 1 medium yellow squash 
  • 1 medium potato 
  • 1 medium tomato 
  • 1 tsp dried thyme
  • to taste salt & pepper 
  • 1 cup shredded Italian cheese 

Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern.

Sprinkle generously with salt, pepper, and thyme.

Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

This was decent for just mainly being veggies. And it's pretty for heaven's sake! I would make it again.

That was my healthy dinner for September :)

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