Breastfeeding Friendly Herbed Vegetable Tian
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil, divided
- 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
- 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)
Can be omittedfresh parsley
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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