Low FODMAP Zucchini, Eggplant and Tomato Tian

This colorful dish is a perfect main vegan dish to brighten your holiday table.


  • 2 medium eggplants sliced into 1/4" slices
  • 2 medium zucchini sliced into 1/4" slices
  • 1 lb beefsteak or Roma tomatoes sliced into 1/4" slices
  • 1-2 tbsp Casa de Sante low FODMAP Tuscan herb seasoning
  • 1/3 cup freshly grated Parmesan cheese (optional, omit for vegan)
  • 4 tbsp garlic oil
  • Sea salt and fresh ground black pepper to taste
  • Rosemary, thyme or basil for garnish


  1. Preheat the oven to 375F and coat the bottom of a large baking dish with 2 tablespoons garlic oil.
  2. In a large bowl add eggplant, tomato and zucchini slices. Sprinkle with  Tuscan herb seasoning, Parmesan cheese and season with salt and pepper to taste.
  3. Drizzle with 2 tbsp garlic oil and toss to get all slices well coated.
  4. Arrange sliced veggies,  alternating them and overlapping them in the baking dish, making a spiral stack starting from the edge all the way through the middle
  5. Place the dish on a rack in center of the oven and bake for 40 minutes until vegetables are soft, and the top is golden brown. 
  6. Garnish with rosemary, thyme or basil

Makes 12 servings

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