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

4.7 from 28 reviews
summer vegetable tian
Prep time
Cook time
Total time
Total Cost: $6.60
Cost Per Serving: $1.10
Serves: 6
  • 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
  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!


  1. Rafaela says:

    AMAZING dish!!!

  2. Making this right now and I can’t wait to try it! Love your site!

  3. Kathie says:

    Really delicious! I added butter, yellow pepper bells and garlic salt!

  4. Whitney Ransom says:

    This recipe is delicious

  5. dvaltinson says:

    This has become a family summer favorite the last two years. I make it on the grill! Thank you so much for this wonderful dish!!

  6. Natasha says:

    Tried this for the first time tonight. I swapped out the regular potato for a sweet potato because I am trying to stay away from the “bad carbs.” It was still amazing. Thank you so much for a new way to cook my veggies. I was getting pretty tired of the standard sautee with olive oil and garlic. :)

  7. Supriya says:

    I made this last night for dinner, excellent recipe! Thank you for sharing it.

  8. Tanja says:

    Wow, that was fantastic! I made only a little bit to try it out because generally I am not fond of cheese with my veggies. Well, I’ve gobbled the entire thing down, lol! What a great website (it has inspired me to try new things) and what a great recipe, thanks!

  9. Elinor says:

    The best thing about this recipe is that it’s so simple. A coworker told me about it over a year ago and I’ve made it (and loved it) several times since- this is my first time actually seeing it “in print.” Thanks !! :)

  10. Gail Axtell says:

    Why do you recommend not using a mandolin to slice the vegetables? I use the mandolin a lot because it gives the most identical slices. By the way I’m making the recipe tonight but with sweet potatoes and eggplant along with the squash, zucchini,and tomato. I think it’ll be great.

    • It’s not that I don’t recommend it, but I don’t want to use it again myself. :) The one I have is extremely complicated, hard to clean, and scary sharp. I’d rather just slice them up real fast with my knife. You gotta do what works for you, though!

  11. made this tonight; added leftover andouille sausage and it really added to it! next time i will double the cheese and add a bit of butter or olive oil over the veg before the initial baking.

  12. Shannon says:

    I didn’t have any thyme and I didn’t have zucchini or squash, but I substituted all of those for Italian seasoning, frozen green and yellow beans, and frozen cauliflower and broccoli. This was SO GOOD. Thanks for posting! I plan on trying it with the real ingredients soon. :)

  13. Cathleen says:

    This. Is. AMAZING! I absolutely love vegetables, and this is just SO delicious. Only things I changed were adding more garlic to the onions, because, well duh, garlic!! And instead of thyme, I used italian seasoning. Otherwise, I did this just like the recipe, and I am in veggie heaven!!

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