CURE continues its Recipe Swap with an easy vegetable dish from reader and registered/licensed oncology dietitian, Caryn F.
Looking for an easy way to add more vegetables into your diet? Loaded with zucchini, squash, and potatoes, this week’s CURE Recipe Swap submission could do the trick.
When we asked our audience to send in their favorite recipes, reader and registered/licensed oncology dietitian Caryn F. sent in her recipe for a Vegetable Tian, a flavorful dish comprised of finely sliced vegetables that are baked then covered with a sprinkling of cheese.
Give this colorful, flavorful dish a try the next time you’re looking for a savory side or light dinner option.
Makes 5 servings
1 tablespoon olive oil
1-1/2 cups diced yellow onion
2 teaspoons minced garlic
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
2 medium red potatoes, thinly sliced
3 medium tomatoes, thinly sliced
3/4 cup shredded Italian cheese blend (any Italian cheeses will do)
Italian seasoning, to taste
Salt and pepper, to taste
- Preheat your oven to 400 degrees Fahrenheit.
- In a small pan, sauté onions and garlic in olive oil until tender.
- Spread the onion and garlic mixture in the bottom of a casserole dish sprayed with cooking spray.
- Arrange the vegetable slices vertically in the baking dish, alternating vegetables (tomato, potato, zucchini, squash, repeat).
- Sprinkle with desired amount of salt, pepper and Italian seasoning.
- Cover with aluminum foil and bake for 30 minutes
- Remove aluminum foil. Sprinkle with Italian cheese blend. Return to oven and bake an additional 15 minutes (uncovered), or until cheese is browned.