Let's Do Lunch Community

Haven't tried this yet. But looks GOOD. Omit the potatoes, add a different LDL veggie in its place. Use low fat cheese sparingly.

Oh that looks so pretty and yummy! I bet you could spread beans over the other veggies and it would be quite delicious too! Can't wait to try this!

Blessed and Loved,
LP

It does look good, and I like the idea of spreading beans over the top as well.

Thanks for another great recipe Mary

I too thank you for another great recipe. Will make this when the garden starts giving up its abundance of veggies.

MJ,

Just printed out this recipe for my LDL binder but the recipe didn't print; only the comments did. Will you please let me know the website where it was found?

VickiLynn,

I found it on FB. I took a pic of it with my iPad because I couldn't find a website for it either. I'll look around and see what if I can find anymore info for you.

PS. The recipe is called Vegetable Tian. Which I googled and found variations of this one. You might try that. This recipe came from a weight loss FB page, not a friend.

MJ,

I appreciate your reply about not being able to print the recipe so I simply typed it into a Word document. Can't wait to try it!

Martha Stewart is doing Vegetable Tian today:

Vegetable Tian

Prepare Martha Stewart's vegetable tian recipe for a colorful dish with lots of nutrients.

Yield: 6 servings
Course: Entree
Ingredients
1 head garlic, separated into cloves with all but 1 clove unpeeled
1/3 cup olive oil
1 yellow squash, about 6 ounces, thinly sliced crosswise
1 small Japanese eggplant, about 6 ounces, thinly sliced crosswise
1 zucchini, about 6 ounces, thinly sliced crosswise
4 plum tomatoes, about 1 pound, sliced lengthwise ¼-inch thick
1 medium red onion, thinly sliced crosswise
Coarse salt and freshly ground pepper
Sprigs of thyme, rosemary, oregano, or marjoram
Directions
Heat oven to 400°F.
Halve the peeled garlic clove and rub bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil.
Arrange vegetables in dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables.
Scatter herbs on top and drizzle with remaining oil to coat generously. Add garlic cloves evenly over the top.
Bake 25 minutes, then baste vegetables with oil from pan, and continue baking until tender and browned, about 25 minutes more.
Tips/Techniques
This recipe is adapted from the Martha Stewart's Cooking School cookbook.
Produced by:

Original URL: http://www.pbs.org/food/features/martha ... episode-2/

Here are some links to other recipes
(adapt and substitute LDL ingredients-perhaps Japanese Eggplant in place of potatoes):
http://www.williams-sonoma.com/recipe/s ... -tian.html
http://tastefuldishing.wordpress.com/20 ... able-tian/
http://www.fortheloveofcooking.net/2009 ... -tian.html
http://www.epicurious.com/recipes/food/ ... ian-367726