Cheesy Summer Squash and Eggplant Tian

So this is the successful version of my  epic tian fail earlier in the week.

I actually decided to just go with a more basic plan for this recipe, although a tad more prep, but it was worth it in the long run. What made it really worth it though, was that Tim actually complimented me on it, sort of, and it has almost every vegetable he totally detests in it.

Me: (Taking the tian out of the oven)

Tim: (sniffing suspiciously, kinda like the dog when I try to hide her medicine in some pumpkin) What’s that?

Me: (not wanting him to dive under the table like the dog when she wants to avoid something, like medicine, a walk, a bath…) Um, a vegetable pie

Tim: But what’s in it? (trying to peak under the tin foil) It smells good.

Me: (wondering if I can pass off squash and eggplant as …spinach?…green beans?…corn?…chicken?…) A bunch of different veggies.. Just try it and see if you like it.

Tim: (looking at the dish like the dog looks at the towels and shampoo on bath day) No, I’m good (kinda looking now like the dog when she sees the actual tub).

Me: Just one taste (I’m losing him, I’m losing him….quick, shut the door! He’s gonna bolt like the dog and go under the couch!)

Tim:  Is that…eggplant?

Me: Um.  Maybe? (mushrooms?…broccoli?…cauliflower?)

Tim: (definitely looking like the dog when she sees the comb, brush and hair dryer) Then, no (edging toward the door) I don’t want a taste. Too bad because it smelled cheesy.

Me: (should have said cheese pie! stupid, stupid, stupid!!!) Sigh.

Ingredients:

1. 1 eggplant
2. 1 large zucchini (If you are not a huge zucchini fan, I suggest peeling this vegetable before slicing as the skin can be a bit tough)
3. 1 large yellow squash
4. 5-6 roma tomatoes (or 3-4 vine-ripened tomatoes)
5. 1/2 large onion
6. 1 clove garlic
7. 1/4 cup olive oil
8. 1 Tablespoon loosely packed fresh oregano leaves
9. 1 Tablespoon white balsamic vinegar
10. Italian seasonings
11. salt
12. vegan parmesan (optional)
13. basil (optional)
14. 1 batch of my basil cashew cheese

Directions:

1. Peel eggplant and slice into 1/8″ slices using a mandolin.  Place them in a colander or on a baking rack and sprinkle with salt.  Let sit for 15 minutes, then flip over and sprinkle the second side with salt. Then, rinse the eggplant slices and pat them dry.

2.  While the eggplant is having the bitterness drained out…slice the zucchini and squash into 1/8″ slices and place them on baking tray.  Slice the tomatoes a bit thicker, about 1/4″ and place them on another baking tray. You might need to do the vegetables in batches depending on how large of a pie you are making.  I used two trays, but filled each of them 2 times.

3.  Put the onion, garlic, olive oil, oregano and balsamic vinegar in a high speed blender and process till smooth.  Brush the top side of the zucchini, squash and tomatoes, then sprinkle the tomatoes with a bit of Italian seasoning.

4.  Put the trays, one at at time under the broiler (top rack).  Cook the zucchini and squash for 3-4 minutes per side, till just starting to get golden, then flip, brush the other side with the onion mixture and broil the second side for 3-4 minutes, till golden.  Keep your eye on the zucchini for the last minute on each side as you don’t want it to burn.

5.  When the zucchini is done, remove it to a plate and put the tomatoes under the broiler for 2-3 minutes per side, or till they just start to blister.  Don’t overcook them as they will disintegrate.  Flip the tomatoes over, brush with the onion mixture and broil the second side about 2 minutes, keeping your eye on them so they don’t burn.  Remove the tray and let the tomatoes cool while you cook the eggplant.

6.  By now, your eggplant should be rinsed and patted dry.  Put them onto a tray, brush the top with the onion mixture and place under the broiler for 2-3 minutes, flip over, brush with the onion mixture, then broil the second side for 2-3 minutes, till they just start to turn golden.

This shows the broiled veggies with the skin on the eggplant and zucchini. I recommend peeling both before slicing as the skins are a bit tough and can put off non-fans of these veggies.

7.  To assemble the pie, brush the bottom of the dish with a thin layer of the onion mixture (This should be all you have left),  Place the veggies in a circle, alternating the order, then brush with a layer of the basil cashew cheese sauce (the consistency of this should be thin enough to smear on top of the veggies, but not watery…think the consistency of ricotta cheese in a lasagna).

8.  Keep layering the vegetables with the cheese sauce (I used only half of the cheese sauce) in the dish, ending with a layer of vegetables on top.  Cover with foil.

9.  At this point, you can refrigerate it (I made mine earlier in the day) or you can bake it right away.  Either way, you want to bake it in a 350 oven, covered, for 20-30 minutes, depending if it is coming out of the fridge or not. It should be bubbling around the edges slightly when it is done. Uncover, sprinkle with (vegan) parmesan if using, and return to the oven for 5 minutes.  Remove and let sit 5 minutes before cutting.  Sprinkle with chopped basil leaves before serving if using them.

Enjoy!