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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 136.5
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 151.1 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 4.6 g
  • Protein: 3.1 g

View full nutritional breakdown of James's Summer Vegetable Tian. calories by ingredient
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James's Summer Vegetable Tian.

Submitted by: JLANNAN84

Introduction

Great dish with wonderful summer flavors. Straight from the garden. Great dish with wonderful summer flavors. Straight from the garden.
Number of Servings: 4

Ingredients

    Canned Tomatoes, diced 1 can
    whole onion, diced
    Extra Virgin Olive Oil, 2 tbsp
    Rosemary, dried, 1 tbsp
    Basil, .25 tbsp
    Squash Yellow, 2 medium sized
    zuchinni, 2 medium sized.
    Salt, 2 dash
    Garlic, 3 clove
    *Bay leaves dried (serving size 1 leave), 3 serving

Tips

Best ate with a crusty french baguette.


Directions

Add chopped onions to iron skillet, with 1TBSP of olive oil. Saute until tender, adding garlic, then tomatoes. Cook until a paste like consistency. Add about half a cup of water to the past to loosen it up slightly. While the onion and tomato mixture is cooking slice your zucchini and squash into coins. Toss them in a TSBP of olive oil and a dash or two of salt. Either move the tomato and onion base to a small casserole dish or leave them in your iron skillet if it can be put in the oven. Layer the squash and zucchini over the tomato base. Toss your herbs, I like rosemary, over the dish with a few bay leaves. Put in the oven to cook at 350F for about 40 minutes. Add a touch of water if the dish looks dry.

Serving Size: 4 plates

Number of Servings: 4

Recipe submitted by SparkPeople user JLANNAN84.






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