Best Holistic Life Fall Issue 2020

Vegetable Tian Chef John


1 ea. Japanese Eggplant 1 ea. Zucchini 1 ea. Yellow squash 1 ea. Vine Ripe Tomato 1 ea. Red Bell Pepper Roasted ½ tbsp. Garlic, minced ¼ cup 80/20 blended oil ¾ cup Parmesan Reggiano Shaved

2 tbsp. Smoked Paprika Salt & Pepper to taste

Directions Slice all vegetables about a ¼ inch and place in a stainless still mixing bowl, add the oil, garlic, cheese, and paprika. Season with S&P, mix all vegetables until fully coated with oil. In a 4 oz. tin cup or porcelain vessel, start stacking the vegetables on top of each other starting with the tomato first. Make sure to have the cheese between each layer to help bind.

Cook at 350 degrees for 20 mins. Or until all vegetables are cooked through.

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