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Vegetable Tian

Makes: 8  servings Prep 30 mins Bake 325°F 45 mins

Ingredients

  • 2 yellow or red bell peppers
  • 6 tablespoons  extra-virgin olive oil, divided
  • 2 medium zucchini, cut diagonally into 1/4-inch-thick slices
  • 2 teaspoons  finely chopped fresh marjoram or thyme leaves, divided
  • 2 teaspoons  finely chopped garlic, divided
  • 1/2 teaspoon  salt, divided
  • 1/4 teaspoon  freshly ground pepper, divided
  • 40 large fresh basil leaves (2 cups loosely packed)
  • 2 9 ounce packages frozen artichoke hearts, thawed and patted dry
  • 4 ripe tomatoes, cut into 4 wedges each, seeds removed
  • 1/2 cup  freshly grated Parmesan cheese

Directions

1. Heat broiler. Line a cookie sheet with foil. Place bell peppers on prepared sheet and broil six inches from heat source, turning occasionally, until evenly charred, 10 minutes. Wrap in foil; let stand until cool enough to handle. Remove the charred skins. Cut peppers in half; seed and cut into 1/4-inch strips.

2. Reduce oven temperature to 325 degree F. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat. Add half the zucchini in single layer and cook, turning, until browned, 6 to 8 minutes. Sprinkle with 1 teaspoon marjoram, 1 teaspoon garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook 1 minute more, turning gently. Repeat with 1 tablespoon oil, remaining zucchini, marjoram, garlic, salt, and pepper.

3. Place basil leaves on cutting board, drizzle with 4 teaspoons oil and chop coarsely. Spread evenly on bottom of 3-quart shallow baking dish.

4. Toss artichokes in bowl with 2 teaspoons oil; arrange in single layer in prepared dish. Top with zucchini. Arrange tomato wedges on top of zucchini, overlapping slightly. Arrange pepper strips in a crisscross pattern over tomatoes. Sprinkle evenly with Parmesan and drizzle with remaining 2 tablespoons oil. Bake 45 to 55 minutes or until most of the liquid evaporates from the tomatoes and vegetables are browned. Serve warm or at room temperature. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)195,
  • Fat, total(g)15,
  • chol.(mg)10,
  • sat. fat(g)4,
  • carb.(g)11,
  • fiber(g)5,
  • pro.(g)8,
  • sodium(mg)408,
  • Percent Daily Values are based on a 2,000 calorie diet