Summer Vegetable Tian

$6.60 recipe / $1.10 serving

Why can’t vegetables be plentiful and yummy all year long? I don’t know but I intend to enjoy them while they’re around!

I like to enjoy vegetables and their natural subtle flavors. I’m not all for frying or smothering with thick, rich sauces… but sometimes, I want something a little more. This vegetable tian lands half way between both worlds. The vegetables are sliced thin, seasoned only with a little salt, pepper, and thyme and then topped with just a small amount of flavorful cheese. Roasting the vegetables magnifies their flavor and gives them just a hint of sweetness. It’s veggie-tastic.

Creamy cheeses work really well with this dish but I happened to have a four cheese Italian blend on hand so I used that.

Summer Vegetable Tian

Summer Vegetable Tian


4.8 from 36 reviews
summer vegetable tian
 
Prep time
Cook time
Total time
 
Total Cost: $6.60
Cost Per Serving: $1.10
Serves: 6
Ingredients
  • 1 Tbsp olive oil $0.11
  • 1 medium yellow onion $0.70
  • 1 tsp minced garlic $0.08
  • 1 medium zucchini $0.71
  • 1 medium yellow squash $0.85
  • 1 medium potato $0.91
  • 1 medium tomato $1.65
  • 1 tsp dried thyme $0.05
  • to taste salt & pepper $0.05
  • 1 cup shredded Italian cheese $1.49
Instructions
  1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
  2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
  3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
  4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

 

vegetable tian

Step By Step Photos

whole vegetablesThis is what I started out with: tomato, potato, onion, zucchini, yellow squash, and garlic.

onion garlicDice the onion and get it cooking with the garlic and olive oil in a skillet.

sliced veggiesMeanwhile, slice the veggies very thin. (I didn’t dare try to use my mandolin again!)

cooked onionsWhen the onions are soft and translucent, place them in the bottom of a baking dish (8×8 or round pie size). I sprayed the inside of my dish to make sure nothing would stick… I have a hunch that rubbing it with butter would add amazing flavor but I didn’t think of that till just now.

line vegetablesAlternate the vegetables in the dish. They don’t have to be pretty. I started out with it looking nice and in a distinct pattern but then I realized that I had a bunch left over and just started jamming them in there… I didn’t want to waste any precious veggies. It all worked out in the end. Oh yeah, sprinkle generously with salt, pepper, and thyme. GENEROUSLY.

baked tianCover the dish with foil and bake in a preheated 400 degree oven for 30 minutes. Remove the foil, sprinkle with cheese and bake for another 15-20 minutes or until the cheese is nice and golden brown. ENJOY!

221 Comments

  1. Mollie T says:

    This recipe is great, it’s so easy and tastes AMAZING! I would definitely recommend it to a friend :) The only changes I made were instead of potato and squash I used sweet potato and added marrow and aubergine just because I had these veggies in my fridge! It wasn’t as colourful but it still looked so GOOD!

  2. This closely resembles a recipe I made in the past where the potato is replaces with eggplant. The veggies are tossed with S&P, EVOO and generously sprinkled with herbs de provence (yes, with lavender). Each layer is kissed with shaved parmesan and the final layer is coated in panko crumbs, a drizzle or two of butter and more herbs de provence. Spectacular. Your recipe sounds amazing. Might even be good covered in a rich tomato sauce?

  3. I like squash in general. I don’t love it. But I can now say that I LOVE it cooked like this. This was so easy to throw together and it came out fabulously.
    The only change I made was I salt & peppered the veggies as I chopped to try and get a more even coating.
    I took it as leftovers and it was still awesome. I will be wearing this particular recipe out while squash is still in season.

  4. Rachael says:

    Does this work well for leftovers as well?

    • I enjoyed the leftovers, but this is one of those recipes that leftovers will probably be a matter of personal preference. The vegetables will soften more upon reheating and may seep a little water while refrigerated.

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