Eggplant & Squash Tian

“Late summer” has finally happened here in Austin… it’s warm and sunny, as opposed to hot and muggy, and it feels pretty amazing. Technically it’s fall, but I still have a ton of eggplant, zucchini and other summer vegetables scattered around my countertops. And this rainbow colored vegetable tian was quite possibly the perfect way to celebrate them. (Plus, it was ridiculously fun to make). This recipe is from chef John Besh’s Cooking from the Heart, which comes out next week. It’s a (huge) beautiful cookbook that is also a very personal story about the places and people who have…

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.