You are here

Vegetable Tian

Marley's picture
The vegetable tian is a broccoli and spinach bake made along with fresh basil and garlic for flavor. Topped with the egg and cheese mix, the vegetable tian is baked along with onions and zucchinis and is a healthy and filling preparation.
Ingredients
  Fresh chopped spinach/10 ounce package frozen chopped spinach 1 Pound, thawed
  Broccoli 1 Pound, cut into small flowerettes
  Zucchini/3 small zucchini, diced 6 Medium, diced (Finger Sized)
  Olive oil 1 Tablespoon
  Onions 2 Medium, coarsely chopped
  Garlic 3 Clove (15 gm), crushed
  Fresh basil leaves 1 Pound
  Eggs 8
  Freshly ground black pepper 1⁄2 Teaspoon
  Parmigiano-reggiano 1 Cup (16 tbs), grated
  Salt To Taste
Directions

Preheat the oven to 350° F.
Using only the water remaining on the leaves after rinsing, steam the fresh spinach over high heat for about 4 minutes or until wilted.
Squeeze out excess water and chop.
If using frozen, squeeze all excess water out of thawed chopped spinach.
In large saucepan of lightly salted water, blanch broccoli for 2 or 3 minutes or until it turns bright green; drain.
Blanch the zucchini in the same manner until crisp-tender; drain.
In a large skillet, heat olive oil, add onions and saute over medium heat for 4 or 5 minutes, or until softened.
In a large mixing bowl, combine spinach, broccoli, zucchini, onions, garlic and basil.
In separate bowl, beat eggs.
Add salt and pepper to taste and 1/2 cup Parmigiano.
Spoon vegetable mixture into 1 1/2 quart shallow baking dish.
Pour the egg mixture over vegetables and top with remaining cheese.
Bake in the center of the oven for 20 to 25 minutes, or until eggs are set.
Let cool to room temperature.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

Rate It

Your rating: None
4.25
Average: 4.3 (18 votes)