** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1.
Preheat oven to 375F.
In skillet, heat 1 T oil over medium heat.
Add
onions; saute 10 minutes, or until tender.
Add 1 t thyme and 1/4 t each
salt and pepper.
2.
Cut each tomato lengthwise into 4 slices.
Slice zucchini crosswise
into 1/2-inch diagonal slices.
Arrange tomato, zucchini and onion slices
in rows across width of 2 1/2 qt shallow baking dish.
3.
In small bowl, combine remaining 3 T oil, 1/2 t salt and 1/4 t pepper;
mix.
Drizzle over vegetables.
Cover tightly with foil.
4. Bake 15 minutes;
uncover.
5. Bake 30 minutes or until vegetables are tender; let stand 10
minutes before serving.
*Tian is the name of both a layered vegetable mixture and the baking dish
it's cooked in, Provence, Franc.
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Dietary Notes:
This recipe is low-sodium with 5.88mg per serving, low-saturated fat with 0.88g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 27% of your daily recommended intake per serving. This recipe is high in Vitamin C with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Onion, Olive Oil allergies.
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