Low Sodium Herbed Vegetable Tian

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

4 servings

3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
2 cloves garlic, minced
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 medium zucchini (about 8 oz), sliced ⅛-inch thick
1 medium yellow squash (about 8 oz), sliced ⅛-inch thick
1 medium yukon gold potato (about 8 oz), sliced ⅛-inch thick
1 medium beet (about 6 oz), peeled and sliced ⅛-inch thick

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Heat 1 tbsp of the olive oil in a small skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the thyme, rosemary, and 1/4 tsp of the salt, then remove from heat.
2
Spread the onion-herb mixture in an even layer across the bottom of a 10- or 11-inch oval or round baking dish.

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