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🍆 Autumn Tian with Herb Crust

380 kcal · 55 min · 4 servings

Ingredients

• 1 Stk (ca. 400 g) Eggplant
• 1 Stk (ca. 300 g) Zucchini
• 300 g Butternut squash
• 4 EL Olive oil
• 6 Stk Fresh thyme sprigs
• 10 Stk Fresh sage leaves
• 3 Stk Fresh rosemary sprigs
• 150 g Cherry tomatoes
• 20 g Parmesan (grated)
• 1 Prise Salt
• 1 Prise Black pepper

Instructions

1. 1. Preheat the oven to 180 degrees Celsius (conventional heat).
2. 2. Wash the vegetables and slice the eggplant, zucchini, and squash into slices of roughly equal thickness (about 0.5 cm).
3. 3. Grease a small baking sheet or a casserole dish with 1 tablespoon of olive oil.
4. 4. Arrange the vegetable slices in a decorative, alternating pattern, packed closely together in the tray.
5. 5. Tuck the lemon balm, thyme, and sage leaves between the vegetable slices.
6. 6. Place the halved cherry tomatoes in the remaining gaps.
7. 7. Drizzle the remaining olive oil evenly over the entire Tian and season with salt and pepper.
8. 8. Place the baking tray in the oven and bake the Tian for 35 minutes.
9. 9. Remove the Tian from the oven, sprinkle the grated Parmesan over it, and let it rest for 5 minutes in the turned-off oven.

Nutrition per serving

• kcal: 380
• Protein: 8 g · Fett/Fat: 24 g · Carbs: 32 g