Meet Laura Luyendyk: TPB Member since 2011

I’m Laura Luyendyk, plant based recipe developer for my blog, Laura’s Vegan Table. I’m passionate about plant based cooking and believe that plants should be the star of the show; not just the side dish. I love teaching people how to cook delicious, healthy, plant based food that they will enjoy.

I’ve been a member of The Produce Box for over a decade, and I love creating dishes using their delicious, fresh produce. Their mission and service are important to me, particularly now, when we really need to support local farmers, and nourish ourselves with the best produce possible. I am picky about my produce and want the freshest produce possible. Not produce that has been sitting on a truck or in a grocery store for a long time. Or produce that is mass produced with little flavor and lower nutrients. By supporting local, small farmers and small businesses, while nourishing ourselves with healthy, vibrant produce, it’s a win-win!

This Vegetable Tian Dish is perfect for this time of year using local eggplant, zucchini and tomatoes…all good things available now at The Produce Box! It’s simple to make and has a beautiful presentation. The Produce Box has both organic and conventional options for nearly all the ingredients, so shop your choice from Featured Products list below to get cooking!

If you're a visual person, follow the recipe on my Instagram or Youtube, and if you love plant-based, produce-forward recipes, follow along for more!

Ingredients

2 tablespoons olive oil
4 medium tomatoes
2-3 small zucchini
2 slender eggplants
3 cloves garlic, minced
1/4 cup olive oil
1 tablespoon fresh thyme leaves + extra sprigs for garnish (or you can use about 1 teaspoon dried thyme)
salt + pepper to taste

Directions

Preheat the oven to 375F.

Slice the vegetables into 1/4″ inch thick slices.

In a 13″ x 9″ rectangular, oval, 13″ square, or roughly 10″round shallow baking dish, pour 2 tablespoons of olive oil into the dish to coat the bottom.

Arrange the eggplant, zucchini and tomato in a slanted single layer in the dish. Continue alternating until you’ve used up the vegetables. Try to pack them as tightly as possible. You can arrange in long rows if using a rectangular dish; or circular pattern if using a round or oval dish. If some slices are much smaller than others, you can add in another slice or two of the same vegetable to make up for the size. You can also cut the eggplant slices in half to fit better. Add in some extra of any of the vegetables where there is space in between.

Sprinkle the garlic on top, trying to get most of it between the vegetable slices.

Pour remaining olive oil on top of the vegetables; adding the thyme sprigs on top if using.

Season with salt and pepper.

Cover with foil and bake 35-40 minutes or until tender. You can then remove the foil and thyme sprigs, and place back in the oven for another 15 minutes until the vegetables begin to brown. You can add a little fresh thyme on top when serving. Serve warm. Bon appetit!