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 49 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!

268 Comments

  1. Jamie says:

    Made this tonight and used oregano instead of thyme. It was so good :)

  2. Katie says:

    WOW. My life will never be the same again. Not only is this dish beautiful to look at, the taste is phenomenal!
    Some notes that I made:
    – My potato and tomato were much larger in diameter than the zucchini and squash so I cut them into half rounds. That made it all a bit more uniform in size and gave it a good ratio.
    – In order to keep my dish from being soggy I removed the tomato seeds. This certainly didn’t take from the flavor.
    – This dish doesn’t keep well as leftovers unfortunately. So make sure you have plenty of people to help you eat it!

  3. I put a dry herb stuffing mix with sprinkle of olive oil and the parm cheese on bottom. It absorbed vegie juices and was very tasty.

  4. Hey if you are on a low carb diet or a low fat diet instead of olive oil you can use i cant believe its not butter spray butter and instead of potatoes you can use eggplant just a thought for all of us who battle carbs and starches

  5. Chrystelle says:

    Hey, Is there anything I can use as a substitute to the onion? I have an allergy to onion, and I would really like to try this.

  6. opulous says:

    Hi, can I replace the yellow squash with an eggplant? :)

  7. Stacey McP says:

    I don’t eat pasta, so when my hubby and kids wanted lasagna for Valentine’s Day, I thought of this recipe for myself. I modified it quite a bit to work with the sauce I was already making for the lasagna, but it was DIVINE! I used just the squash, and I put a thin layer of my meat sauce from the lasagna on the bottom of the dish instead of the onions/garlic, but cooked it as prescribed, and it was perfect. Tonight I’m making your Pasta with Creamy Pumpkin sauce (just the sauce to mix in with some quinoa), and I can’t wait to taste it!

  8. Mary Higgins says:

    Can you freeze after it is cooked or make ahead of time and freeze??

  9. Jamie says:

    What type of meat dish would go great with this? I really want to make it but i can’t wrap my head around what the main dish would be like. thanks

  10. Hi,

    Thank you for the nice recipe. I translated into Japanese and added into my site (berlintechnotime.com)! :)

    Cheers

  11. Erin says:

    I’ve made this three times now and it’s been a hit every time. It always tasted fantastic but I made adjustments each time and the third time was a charm. When using the mandolin, I took the potatoes to one notch thinner than the rest of the vegetables to make sure they fully cooked without over cooking the others. With the third time I took out the seeds from the tomatoes and it lessened the moisture. This will be a family go to for years to come! Thanks!

  12. Jackie says:

    I think I’ll try this recipe because I want me vegetable options to pull from when cooking, but I dont think I’ll cover the dish with foil. I imagine it would get really watery.

  13. Just made this for dinner. Made some slight changes. Used yams instead of white potato. And they didn’t cook through, but if I would keep the dish longer in the oven quash would be way overcooked.
    Also made caramelized onions and put them on top of cheese.
    And I used grated parmesan, swiss and gruyere cheese mixed with 1tsp of mayo, finely chopped garlic and smoked paprika.
    the flavors were awesome.
    The only thing is the dish came out very wet. A lot of juices accumulated on the bottom of the dish. And the juices could be used as a sauce for the chicken or other protein. But I’m still wondering if there is a way to make it a little dryer?

    • Anna says:

      maybe just try the recipe like it is.. and see how well it turns out for you , instead of making any changes.. and go from there.. =) I however can not wait to make this OHHH its soo pretty..

    • Will Gaukler (@WGaukler) says:

      I think you may have sealed the water/steam into the dish with the cheese….sounds great but no where for steam to vent…..also salt lets water out of tomato slices right off the bat….

      I have made this a few times and also make smaller ramekin sized and shirred egg dish sized all at one time to share when done or ez to re heat later…cuts down on the size of the maid dish tho with less water overall it seems…..

  14. Kayla says:

    Made this dish this week and it was a huge hit!
    I didn’t have any thyme on hand so instead used a sprinkle of dried oregano, and for extra flavour a sprinkle of ‘all purpose seasoning’. Perfect! Healthy and great for leftovers too :)

  15. Lauren says:

    I tried this recipe for the first time tonight and it was AMAZING!!! Seriously my significant other doesn’t normally eat vegetables and he finished the rest of the pan! I didn’t use tomatoes and didn’t have thyme so I used a “Italian seasonings” blend instead. Again, AWESOME and I will be making this all the time now! Thanks

  16. hi! can I substitute yellow squash for other type of squash? and cucumber instead of zucchini? would there be a difference in the taste? thanks!

    • If you use another type of squash, it needs to be a soft summer squash rather than a hard winter or autumn squash. Or, you can just leave the yellow squash out. Cucumber probably wouldn’t work with this dish, though.

  17. Hannah says:

    This looks heavenly. I am definitely going to try it out. However, I was wondering if this would taste okay cold?

    • Personally, I don’t think I would like this one cold.

    • Deborah Brooks says:

      I like it cold – it sets more and slices well – I then serve with green salad leaves and fresh crusty sour dough bread. Yum.

  18. Hi, i was just wondering why the onions are diced and on the bottom instead of sliced and stacked with the other ingredients, would that be an option?

    • Yes, I think you could definitely do that. :)

    • Kara M says:

      I actually skip out on sauteing the onions and garlic alltogether and put the onions in with the rest of the vegetables and it turns out amazing in the order that I do it because the onions are next to the tomatoes and the flavor is great that way. going to reduce the time of the tin foil being on aswell to reduce the amount of liquid at the bottom of the pan

  19. Pintoo says:

    Something is wrong with the recipe. I followed the recipe exactly, but my Tian was all watery at the bottom. I think the Zucchini needs to be salted first and than the excess water should be squeezed out to avoid this kind of mishap.
    Please advise.

  20. Polly says:

    I just made this and it looks delicious. I am thrilled to be able to share this dish with family for dinner.

  21. We made this recipe SO MANY TIMES this summer! It’s so delicious, even with so few ingredients, and exceedingly cheap if you can get the squash/zucchini for free from your garden, a neighbor’s garden, or 5/$1 at the farmer’s market. I don’t even really like squash, either. We use red potato, and after making a few times, we upped the proportion of potato to everything else, but just because I love potato ;).

  22. Jacky says:

    Could you substitute the potatoes with sweet potatoes instead?

  23. Sherry Wood says:

    Made this tonight. It was yummy! I greased baking dish with butter, I mixed the sliced veggies with 1 tspn of salt, black pepper to taste, an fresh thyme. I added 10 min to the cook time(pot. not cooked even though they were super thin) Then topped with mozzarella and baked 15 min. Oh and I used to 2 tomatoes. This completed our meal of rice and baked Italian chicken breast.

  24. Lesley says:

    I kept seeing this recipe in the Top Recipes list and thinking I should try it. Over the past few weeks I have been accumulating an alarming number of squash/zucchini/potatoes from our crop share basket – I new it was time.

    Loved it, as did my entire family!

  25. Made this dish and it was a HUGE HIT. From the comments I added all the sliced veggies to a ziploc bag with a little EVOO and Thyme and shook them up so all was evenly coated before lining it up. I also substituted sweet potatoes for white potatoes since I already had them in the house. I posted a few pics of my masterpiece on my blog: http://michelmobababy.blogspot.com/2014/09/colorful-rattoutoulie.html

    PS – the only thing I might do different next time is add some breadcrumbs on top along with the cheese

  26. Chella says:

    I just made this today and it is very tasty! I would definitely use 2 tomatoes instead of just 1 next time. I’ll be making this again!

    • Sherry Wood says:

      Yup my first time making tonight and I used 2 tomatoes! One was not enough.

  27. Finally got around to making this with zucchini on sale!
    Made this in a enameled 8×8 baking dish, coated with unsalted butter, used sweet potato instead of squash, will use two tomatoes next time, filled in gaps with sun-dried tomatoes that had to be used up, instead of dried thyme I used dried oregano & mixed Parmesan cheese with shredded regular cheese.
    Did not have to precook the potatoes beforehand as I sliced them very very thin.
    Thank you so much for this recipe, it will be weekly regular!

    • Diane Pyburn says:

      I just printed this recipe and loved all the suggested changes. Looks like I will have to make these recipes and try them all! So pretty!!!

  28. 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!

    • Virginia says:

      I always add eggplant, since we grow many Asian types aling with out marrow. It adds a lot of flavour.

  29. 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?

  30. 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.

  31. 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.

      • Heidi says:

        I love all of the vegetables that are in this dish. However, this dish did not turn out well at all. Lots of liquid in the bottom of the dish, potatoes were not done, eventhough I cooked them longer. Didn’t have much of a taste. I was disappointed in it. I won’t cook it again.

  32. Ellen says:

    I made this the first time and realized I was allergic to thyme, so I went with basil this time around, and it’s delicious! Has anyone tried serving this dish chilled? I would like to use this for a party, but it’s going to be outdoors and people will be coming at different times.

  33. Louise says:

    Yum! This looks delicious.

    I often make a vegetable bake but I layer it horizontally. I use potato, onion, pumpkin and sweet potato. For the ‘sauce’ I use some vegetable (or chicken) stock mixed with a little butter and cream.

    This looks like a great alternative. The only thing I’d probably do differently, is to lightly blanch (or microwave) the potatoes so they are semi-soft. Potatoes always take a lot longer and aren’t very nice if still raw. Most of the other vegetables are nice if still a bit crispy so it wouldn’t matter if they weren’t fully cooked through.

    Thanks for your amazing inspiration, clear instructions and fabulous pictures.

  34. felicitaciones!!!!!!! me encanto

  35. Anne says:

    I love this recipe! Have made it three times already- the first time I followed this recipe exactly and it was phenomenal, but then I wanted to see how creative I could get with it….
    Lately when I make this I include yellow and green squash, yellow and green zucchini, tomatoes, potatoes, eggplant, sweet potatoes, yams, and mushrooms. It has worked out great, but I inevitably end up with some extra slices of veggies…and I don’t want to leave any out of my fun little medley!
    Does anyone know if I could use these extra slices to make another dish-but instead of eating it right away, could I freeze it?? (It would be awesome if I could have this dish already prepared to devour myself some night after work or to have ready to bring to a friend’s house!) If you think I can freeze this dish, would I slice/prepare and THEN freeze without cooking it? Or would I completely prepare the meal and cook it first (as if planning to eat it immediately), and THEN freeze it? Would the timing of the cheese be altered? I’m trying to relate this to freezing a casserole or lasagna, and it seems doable, but I would love some advice if anyone has already tried to do this. Thank you!!

    • My hunch is that it wouldn’t freeze well (before or after cooking) because the veggies might get too soft. Freezing breaks down their cell structure, which is okay in dishes where they’ll be really super cooked down (soups, etc.), but this one you kind of want them to still have some texture.

  36. Janice Rivera says:

    Great Recipe! God Bless!

  37. Karen says:

    So good and nice presentation. I used a mandoline (carefully) to get even slices fast. Went together in no time at all. So many good recipes here. Your site has become my new favorite. Thank you!

  38. Michaela says:

    This is awesome! It’s colorful, easy, and down right tasty. I’ve made it twice within a couple of days, for guests coming over for dinner and as a side dish for a friend who just had a baby. All positive feedback!

  39. We’ve made this several times already. We love it. So good, and so easy. Thank you!

  40. Dorrie says:

    Delicious! And so very easy to make. Thank you.

  41. Manisha says:

    Hi..this looks like a great recipe..want to try it out at my upcoming party..just a quick question. Can this be done without any cheese as I have other dishes with lots of cheese at the party. Want to give the guests some healthy options too. Plan to serve this as a side to my main entrees.

    • Yes, absolutely. Sprinkle it with a generous amount of herbs and I’d probably drizzle or brush a little oil over top to keep it from drying out.

  42. Delicious!!!!! Made to go with fresh caught Atlantic salmon on the grill!
    Flavor is wonderful, so easy to make!!!
    Just be sure you chop everything especially the potatoes thinner.

  43. We have TONS of onions, tomatoes, and zucchini in our garden right now – we only had to buy potatoes and cheese! I sauteed in coconut oil and put a little extra of that at the bottom – I think you are right that butter would be delicious but coconut oil was tasty too – thanks!

  44. Rafaela says:

    AMAZING dish!!!

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

  46. Kathie says:

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

  47. Whitney Ransom says:

    This recipe is delicious

  48. 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!!

  49. 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. :)

  50. Supriya says:

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

  51. 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!

  52. 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 !! :)

  53. 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!

  54. 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.

  55. 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. :)

  56. 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!!

  57. This is so pretty. Now that my garden is planted I need all the veggie ideas I can get :)

  58. Yess says:

    Cooking time was longer than 30 added the 15 min for the cheese go melt. Though I sliced all the veggies equally, they cooked unevenly. Probably add 40-50 min cook time, and add more seasoning of your choice

  59. I made this last night with light havarti. It was quite tasty!

    Mine was pretty wet on the bottom, but that’s to be expected. Most people commenting seem to think it’s from the cheese, but that’s not why the “soup” happens.

    When you cover and roast watery veggies like zucchini and tomatoes, this is what happens. The water seeps out when you cook them.

    My dish was jam-packed with mandolin-thin slices – no chance for liquid to evaporate! Still it was fine. The potatoes cooked perfectly, and even crisped at the top a bit after removing the lid (the trick is not to double the slices, but to overlap/fan them out in that layer, kinda like holding poker cards – that way most surface area is exposed to the heat).

    I enjoyed the leftovers for lunch today. I nuked them in the microwave. The top wasn’t as crispy today, but I didn’t mind.

    Thanks for a solid, versatile recipe idea!

  60. RuRu says:

    I made this tonight and it was easy and turned out just like your picture. I used a mexican cheese blend with some Parmesan on top since it’s what I had and it turned out great. I will try the italian blend next time. I was surprised at how easy this was to do and how pretty the final dish turned out. Thanks so much for posting your recipe – I loved it!

  61. One word – YUMMY!! But I also added a slices of feta between the vegetables. mm..

  62. Malorie says:

    This recipe, word for word, is on Foodgasms’ Facebook page with no credit to you. Thought you might want to know that!

  63. Natalia says:

    Hello Beth! your site is great !!!
    I’m new to cooking but using your recipes i do pretty good :)
    The only thing that i would really love to see on your site is calories for every dish…. i see many yummy looking recipes with pasta or cheese (which i love)… but i really need to watch my diet :(
    I would really appreciate if you add calories to your recipes per serving.

    Thank you :)

  64. Lucinda says:

    This was so yummy! I used sweet potato as I didn’t have summer squash (not sure I have ever seen in here in Australia!) and danish feta & 3 cheese mix on top. Leftovers for lunch tomorrow – yum!

  65. Mallon L. says:

    What is the trick with the potatoes? Is it just slicing them really thin? We tried this the other night and it is amazing, but the potatoes didn’t cook all the way, so we had to not eat them. We didn’t peel them either, does that matter?

  66. That was GOOD! Thanks so much for the recipe! And so easy. I ended up using regular Parmesan from the can and it worked just as well. The kids really liked it too!

  67. Taslimah says:

    I just tried this last night and it was so yummy. The vegetables were tender but not to the point that they just fell apart. I should have been more generous with the salt and pepper. I paired this with a mix of wild and brown rice with mushrooms in the slow cooker and pan fried cabbage. The left overs heated great for my breakfast the next morning.

  68. Laura says:

    This recipe looks amazing – I think we’re going to try it this weekend. The farmers market has tons of awesome looking veggies just waiting to be cooked up like this!

    Re: your comment about the mandolin – what happened? I only ask because I made your recipe for Wonderpot Pasta last night (it was AMAZING!!!) and I sliced off the tip of my ring finger on the mandolin while slicing the onions. Most excruciating pain ever and I had two c-sections! I just got the mandolin for Christmas and had been anxiously looking for a way to use it – now I wish I had left it in the box :(

    • Luckily, I didn’t actually cut myself. :) It’s just very scary and a pain in the butt to clean! I’d much rather just try to slice thin with a knife. :)

  69. Amazing ideal and love this….I am doing this recipe right now.

  70. Hate the thyme spice. Eeuuucckkkk. Minus the onions on the bottom and cross out the thyme, and I think I’d like it better. Thyme is too strong.

  71. Melannie says:

    I love when I made this it was a little soupy with all the veggie juices. I added approx a tbsp of corn starch and made a sauce.

  72. Patti says:

    This recipe was easy and delicious! I made sure I cut the potatoes thin (I doubled the recipe). Everyone loved it and leftovers were even better! Thanks Beth

  73. Looks fancy and difficult, simple to do.

  74. Yelp, made this one too. It was delicious. I usually substitute the potato for a sweet potato and go light on the salt. Yum!

  75. Kimberley says:

    I love how beautiful it is! But mostly I love that it is something that I can eat with all of my food allergies. I can’t wait to try it and after looking at this great site, I pre-ordered your recipe book with Amazon. Can’t wait until it comes out! I will come back and rate the recipe after I try it this weekend

  76. I would love to make this for our office potluck! Seems simple and affordable :) I do have one question. Do I need to peel the Yellow squash?

  77. vicki says:

    this is my go to lunch during the day while i’m home! i like to mix it up though. i usually sub the russet potato for a sweet potato, i omit the cheese (dairy allergy), and i sprinkle the top w/some potlatch seasoning from williams-sonoma (it’s always in the cabinet). truly one of my favorite dishes!

  78. Alice says:

    Hiya, going to make this tonight- what accompaniments (if any) would you suggest serving it with? Thnx

  79. We had this for dinner last night, and it was fantastic! My only regret is that we didn’t save any leftovers. My mind said you don’t need seconds, but my mouth was too busy shoveling in the veggies to listen.

  80. Jess says:

    This was a great way to use some of my extra squash! I used eggplant instead of potatoes and sliced the onions and put them with the rest of the veggies and used half as much cheese, just parmesan. I was worried about it being soupy based on other reviews so I sliced everything, salted it and let it sit for about 20 minutes. There was a little liquid in the bottom but not much. It was very good, something different for zucchini and squash.

  81. You’re a genius. ‘Nuff said. http://www.cruelironing.com/blog.html

  82. Found this via Pintrest – Its in the oven right now! Hope it tastes as good as it looks! :)

  83. We loved this recipe. My sons finished it off the next day and asked for it the next week. I used a cheese mix the first time – yummy! Of course we’ll eat anything with cheese. The second time I added eggplant. I sliced it, coated it lightly with olive oil spray and broiled it lightly on both sides to reduce the water. That was good too. I haven’t made a bad recipe from your site yet and my very hungry boys are really loving them too. Thank you so much!

  84. Nichole Owens says:

    I made this today for the first time and even though I didn’t follow all instructions (some on accident), it came out great! Used diced onions and celery on the bottom, un-sauted with about 2tblsp of ponzu sauce, substituted red potato for regular, a dash of cayenne and had a five cheese mix as well as shredded parmesean. Dee-lish! I had a problem with some of the skins being too hard but I think that could be remedied with a thinner cut than I managed or just cooked a bit longer.

  85. I made this last night and my brother-in-law LOVED it. He is such a health nut too Will make this again and again.

  86. ReynaS says:

    I made this last night and it was fantastic. I’m not normally a tomato fan, but their flavour really set off the dish and made me want to eat more.

    Even more wonderful was the yummy leftovers that meant I didn’t have to eat canteen food for lunch!

    I really like your site. Keep up the good work!

  87. Kim J says:

    I’m going to have to make this tomorrow. My parents need a change in their diet and this recipe is perfect. Probably not going to add the whole cup of cheese and not so much salt, but that’s only because of Dr’s orders.

    Thank you so much for writing this blog!

  88. Darlene says:

    I made this last night and it was delicious. I will absolutely be making this again. I added some hot pepper flakes and butter to the onions. I mixed aged cheddar and mozzarella for the cheese topping. Wonderful flavour!

  89. Melissa says:

    Love this recipe! I’ve made it several times. We use red fingerling potatoes and cherry tomatoes, I like the sweet flavor. I usually double the recipe Andy kids eat the entire dish as a meal.

  90. I have made this several times and it is a hit every time. The veggies are always cooked to perfection and I have never had an issue with it coming out soupy. Most recently I have added cooked crumbled turkey sausage on top before the cheese layer.

  91. I stumbled on this site via pinterest!!
    And the moment I laid my eyes on this, I’ve been looking forward for the weekend to start making it…

    Finally I just did it and it turned out amazing!!
    I used carrots instead of squash (since it’s not available).

    Although, it’s not that creamy as what is seen in your photos, probably because I used, mozzarella cheese? Nonetheless, it’s perfectly suit my taste bud :)

    Will try to use combo cheese next time.

    Thank you beth!! You’re a star!! :)

  92. SherrySA says:

    I made this last night for dinner. It was delicious! My boyfriend and I both loved it!

  93. amber says:

    This was soooo good. My husband really enjoyed it as well. This was a great twist on our fresh veggies we have. So many options to mix it up a bit. I think I am gonna try putting greens on the bottom and layering veggies on top. Yummo!

  94. Wow, this is so beautiful to look at and I am sure it tastes just as wonderful. Thank you for sharing!!

  95. Diane says:

    Tried this over the weekend and while I will have to tweak it a bit next time
    (Did you know potatoes take longer to cook through than squash of the same thickness? Yeah, I should have thought of that sooner…)
    it had great flavor and was devoured enthusiastically
    (despite the slightly crunchy potatoes).

  96. Sm715 says:

    Sounds good, and with my own garden it won’t cost anything, can’t wait to try this.

  97. We are about to eat this tonight…..my son and his friend help with cutting and eating the extra veggies! So excited to see what it tastes like.

  98. Marybeth says:

    I made this last night with sweet potatoes and without tomato. OMG! SO amazing! Everything was gobbled up immediately.

  99. Carolyn says:

    Wondering what the calorie count per serving might be for this fabulous dish. Scrolled through the comments to see if anyone else asked, but didn’t see it.

    • I’m not sure – I haven’t calculated it. There are quite a few sites on the web that allow you to enter recipe ingredients and it will give you a calorie breakdown, though. Do a google search for “recipe calorie calculator” so you can see your options and decide which one you feel is most trust worthy.

  100. Patty says:

    Made this last night and absolutely loved it. I added extra garlic and sprinkled some basil on top, too. Also, I used a combination of shredded mozzerella and cheddar. DH and I both thought it was delicious and will enjoy it again throughout the summer with our garden harvest! Thanks for posting!

  101. Seen & pinned on Pinterest, made it tonight (and while it was cooking I read the comments then started panicking – OhNo will it be soupy? Not cooked? ACK!) It turned out PERFECTLY! and is so, so delicious! Served it with turkey smoked sausage that I browned quickly right in the onion/garlic skillet – wonderful weeknight summer meal. Definitely going into permanent rotation {thumbs up}

    Thanks!

  102. Esther W. says:

    This is a fine recipe. I tried this out a couple of nights ago (with a couple swaps: shallots for onion, and Mexican cheese for Italian blend). I believe my marriage has improved . :p In all seriousness, my husband appreciated the flavors of the slow-cooked vegetables. I want you to know that I’ll be having people over for dinner more often. Thank you, Beth.

  103. I made this last night. Used 3 garlic (we like garlic), some Cajun seasoning and fresh herbs from the garden. I forgot how much water is in squash, so had to pour off the liquid. Added more cheese at that point and baked longer so it wouldn’t be so watery. I usually saute squash prior to using in casseroles to remove liquid. Perhaps I should have done that this time. Also, did use butter with olive oil to saute onion and garlic and buttered pan.

  104. TIP FOR LEFTOVERS:

    I made this the other day for dinner (it was excellent of course, thanks again Beth!) and had some left over. While I reheated the veggies in my toaster oven, I fried up an egg over medium in olive oil. Then I put it on top of the veggies (yolk down), added a little fresh cheese and some thai garlic sauce. WOW! Great for breakfast or breakfast-for-dinner!

  105. meg. says:

    We made this one weekend to go with hamburgers. Instead of potatoes, we used tatertot crowns, and roughly chopped all the other veggies. was a perfect match for the burgers!

  106. Tasty stuff, though I looked at it for a good five minutes wondering how to eat it lol. For some reason though, I ended up with a lot of liquid in the bottom of the pan like a couple other people. Maybe I didn’t cook it long enough (especially since the potatoes were a little undercooked)?

    However, just as is, I think it makes for a better side dish than a main dish, unless you add more things to it. :) I made a nice chicken to go with it (though ended up eating like, 1/3 of the pan anyways haha.

  107. Anonymous says:

    Love, love, LOVE this!! Have made a couple of times. . .once to take for a friend, and her 3 & 5 year olds kept asking for more! Have used Penzey’s Bouquet Garni & Sunny Paris herbs. . .potatoes take some time to cook. . .and yes, this time had a crisis with the mandolin slicer! doh!

  108. PrettyBrownSugar says:

    I made this over the weekend. Unfortunately, I overcooked the veggies, so they came out a bit mushy. I added about 15 minutes to the cooking time…mainly because I was distracted while cooking something else…lol On a positive note, the flavor is good enough that they are still edible to me. I had it as a side dish to your pan lasagna recipe–yeah I know, odd combination, but it tasted great to me.

  109. Anonymous says:

    Stumbled across you on Pinterest, we had this for dinner last night and it is now on the regular meal list. I’m in Western Australia and squash isn’t too popular so I substituted with Sweet Potato (Yam) and added Pepperoni & Ham to the layers with a sprinkle of parmesan too……..a delicious complete meal! Thank you.

  110. Anonymous says:

    I made this to accompany our jalapeño oven fried chicken for dinner tonight. It came out perfectly; I did use a different cheese blend to fit what I had on hand, but given the simple nature of the recipe, I don’t believe any flavors were compromised. And to think, the man said he didn’t eat squash! Lol, his veggies were the first thing to vanish from his plate! My toddler loved it as well. I will definitely be making this again. Thank you for sharing :)

  111. Anonymous says:

    I made this recipe tonight!! It was awesome. Everything came out perfect. I used an 11×7 inch glass dish. 30 mins then 10 mins with the cheese. I used a 6 cheese Italian blend and it wasn’t watery at all. Plus, I took the seeds and the mushy stuff out of the tomatoes. This is a great recipe. I think I’m going to put it on top of pasta next time with a light cream sauce. Thanks again :)

  112. Tara B says:

    Wonderful recipe. I made this last night for my mom who is going through cancer treatments and she is wanting to eat less to no meat. This was our main dish. YUMMY! Thank you this is a new favorite.

  113. Anonymous says:

    love it! Hubby does too. Thanks for the idea.

  114. Anonymous says:

    Made this last night and it was amazing! I used 1/2 cup freshly grated asiago cheese and everyone had seconds and third helpings!

  115. Wonderful. I used a food processor to slice everything except the tomato, onion, & garlic. I also added 2T of butter to the onion & garlic. It was perfection!!!!

  116. Wonderful. I used a food processor to slice everything except the tomato, onion, & garlic. I also added 2T of butter to the onion & garlic. It was perfection!!!!

  117. sarah says:

    I’m making this for the second time in a week. We loved it. I did chop two tablespoons of butter and added to it before baking. And had to add salt at the table, so tonight I added a little more salt before making. Yummy. It’s on my menu for our first Wednesday night dinner at church this fall.

  118. Anonymous says:

    Making this for a potluck BBQ this evening as I type … Added crumbled bacon and Italian bread crumbs. Smells AWESOME up in here!

  119. Bethany – Feel free, thanks!

  120. Just tried this and it was awesome. Do you mind if I blog it and link back? I layered the veggies around in a round dish and it ended up looking like a flower in the end. Very pretty. Thanks.

  121. Laurel says:

    This looks AMAZING! I can’t wait to try it! I will post and let you know how it turned out! Thanks for the recipe Beth!

  122. Anonymous says:

    Just had this for dinner and YUM-O! Definitely keeping this recipe handy! Thanks!

  123. Tiffany – I used a conventional oven, but baking times will vary greatly depending on how thick the vegetables are cut. The type of dish used and small variances in oven temperature can also add to the difference that you experienced. But, it sounds like you navigated it well and your dish still turned out great, so I’m glad! :D

  124. Made this for lunch today and could’ve eaten the whole thing! But I’m wondering, are the directions for a convection oven? Mine took WAY longer to get done. The foil was on for 1 hour and 15 minutes before it was tender enough to add cheese. Such a good recipe and great timing because my squash is going crazy in the garden this year!

  125. This was such a hit and an easy way to get veggies on the table. This dish has easily become a go-to. I love all of the ingredients in this dish, so my tummy was very happy indeed. Thanks for sharing this, and I can’t wait to try more!
    PS. I had leftover zucchini & squash after making this dish twice, so I ended up making your zucchini fritters. AWESOME.

  126. Made it tonight for supper and we loved it. We also made a 9X13 and with 3 people maybe a spoon is left. TFS! Will be making it again.

  127. Anonymous says:

    Absolutely LOVE this recipe! I just made it exactly how it says except I added extra squash, zucchini, tomatoes and potatoes and baked in a 9×13. I didn’t have thyme so I improvised with basil
    Instead and it turned out very well. I do have to admit I was scared that the potatoes wouldn’t be done enough but they turned out perfect. I highly recommend this dish and I’m already gushing to all my friends, thanks for the post!!!
    -Stef

  128. Bethanee – I actually did not replace the foil because I wanted my cheese to brown, but maybe your oven runs a little hotter than mine :) You can just wait to add the cheese at the last minute or at least a little bit later than you did this last time and that should correct the problem.

  129. MMM! I just made this for the first time! Absolutely loving the idea :) Only one question: Am I supposed to replace the foil after adding the cheese? I put it into the oven without the foil after adding the cheese, and after 10 minutes it was much more brown than I had wanted. I may have made a boo-boo. It tasted GREAT, but would’ve liked for it to look as pretty as yours as well.

  130. melissa says:

    This was awesome! Didn’t use as much cheese but added a little panko when I put the cheese on. Over the top yumminess!

  131. Anonymous says:

    Gonna make this tonite, overloaded with zuchhini and yellow squash. Thanks for the new idea!

  132. Anonymous says:

    This awesome. Thanks!!

  133. Anonymous says:

    Yes indeed! I just sliced all my veggies and reviewing the recipe to make sure everything is right. I plan to add a couple of dollops of neufchatel cheese, cannot WAIT to eat! :D

  134. Adriana @Vzla says:

    Hello!!! Im waiting in front the owen for the vegetable to be ready!! Thxs from Venezuela!!! :D

  135. Absolutely wonderful! Presentation was amazing and it was enjoyed at dinner tonight. I used sharp cheddar as I didn’t have an Italian blend cheese. I also used a cream cheese based sauce to drizzle over the top before serving!

  136. SherryE says:

    I’m making it right now…I also added mushrooms and feta to the mix…can’t wait!

  137. Jean says:

    I have made this recipe several times and it has always been a winner. I’ve used Roma tomatoes and sometimes added a few strips of bell pepper (any color) and mushrooms but I always use the basic ingredients, too. My one permanent additional is Tony Chachere’s seasoning or Slap Ya Mama. Thank you so much for this great recipe.

  138. Valerie says:

    My hubby and I both tried this tonight and it was amazing! I found this recipe off of Pinterest and it has got to be our favorite recipe that we have made so far and I have tried a lot of them! We used the Kraft shredded Italian Cheese. I think we want to try adding bread crumbs on top for an added bonus next time. I wish I would have found tomatoes, potatoes, zucchini and yellow squash that were similar in size since mine were all different sizes and didn’t look as pretty as yours. Thanks for a yummy recipe that we will be adding to our dinner rotation.

  139. A lot of brands sell an “Italian Cheese” mix of shredded cheese in a bag. It’s usually asiago, parmesan, mozzarella, and another cheese that I can’t remember :P

  140. Anonymous says:

    didn’t like the zucchini in this dish. it became mushy…also don’t know what italian cheese means?

  141. Anonymous says:

    Made this last night and it’s pretty wonderful, except I found the thyme to be a bit overbearing. I think next time I’ll use an Italian seasoning mix or maybe fresh basil from my Aero-Garden instead. But it’s definitely on my favorites list. I also used a combination of mozzarella and Parmesan cheese for added flavor.

  142. Anonymous says:

    I made this last night to go with some grilled chicken and it was so good! I left out the potato (didn’t have one), and used fresh rosemary from my garden in place of the thyme. Even my husband enjoyed it, and he’s not a big veggie eater. Thanks for the recipe!

  143. Use heirloom tomatoes for a fuller flavor :)

  144. Anonymous says:

    I made this for my parents today! My whole family really liked it. I added eggplant and used Butternut squash instead of yellow squash because they did not have any of the yellow variety at the store. It worked good except it had a pit with seeds so I had to do some improvising. I put a flavoured goat cheese on half of the veggies and a Tex Mex blend on the other. My family found that they liked the goat cheese better as it gave the dish more flavour!
    I will definitely be making this dish again!! …. there were NO leftovers.

  145. Anonymous says:

    Pinned this on Pinterest, and LOVE it!! I love zucchini and squash, but unfortunately they are not my husbands favorite :(. I made this a few weeks ago, and we both agreed this is the best thing I have ever made!! I love that it looks pretty too! I will be making this again tomorrow for a summer barbecue. Thank you so much for the awesome recipe!!

  146. Anonymous says:

    Would if you add Ranch dip seasoning?… anyone think it would work?

  147. JeanneK says:

    Am making this for the 4th time today. LOVE IT!!!Thank you for sharing.

  148. Found on Pinterest! I wonderfully surprised. This is an awesome dish. I’d just about given up on squash, but this did the trick. I’ve made it several times – very versatile. Thank you so much for sharing.

  149. LOVE THIS MAKING IT TODAY _ from all the fresh veggies and herbs I’ve picked from my garden – truly a visual treat!

  150. bmeyedflgrl – I think I was thinking of gruyere cheese. It’s pretty creamy and I’ve seen tian recipes that use it :)

  151. brneyedflgrl says:

    You mentioned that normally creamy cheeses would go well with this dish, just curious which ones you would have used in place of the blend mix?

  152. Anonymous says:

    Delish!! Even the six year old ate it!! And its healthy and good for the baby on the way!!! Love it love it!!!

  153. Anonymous says:

    Made this the other night, Skipped the tomato and added aldredo. Everyone loved it, including my one year old! Great recipe for summer!

  154. Michelle says:

    The farmer’s market had bags of these veggies on the dollar table Sunday so I picked them up in anticipation of making this meal tonight. Serving it with brussels sprouts and baked flounder.

  155. I make something very similar (no potatoes or garlic). I’ve used all kinds of cheese, but one combination I really like is to sprinkle a little more olive oil on the veggies and then top with salt and pepper and a small amount of blue cheese, crumbled, after the first cooking. Doesn’t take much cheese with such a highly flavored one. :D

  156. I make something very similar (no potatoes or garlic). I’ve used all kinds of cheese, but one combination I really like is to sprinkle a little more olive oil on the veggies and then top with salt and pepper and a small amount of blue cheese, crumbled, after the first cooking. Doesn’t take much cheese with such a highly flavored one. :D

  157. Anon – I’ve never tried freezing this one. It might change the texture some because of the way vegetables break down when frozen, but I’m not completely sure.

  158. Anonymous says:

    can i freeze this (sans cheese) then bake later?

  159. I didn’t use the potatoes because after reading the reviews it sounded as though it may not cook properly and replaced it with eggplant and portabello mushrooms. Came out fantastic!

  160. Trudi says:

    I have made this several times…..my husband just loves it!! Thank you so much for sharing.

  161. This is SO good. My husband said it was one of the best summer dishes he’s ever had! Thank you, thank you, thank you!

  162. Anonymous says:

    I’m making this this weekend for company. I’ve read that people are having issues with the potatoes. Has anyone tried slicing, washing, then putting them in between towels to dry. I make fries that easy and they are so crispy and cook faster. Just a thought. Can’t wait to try it.

  163. I’ve book marked so many of your recipes just now that I had to just stop and bookmark your home page. You’re incredible!!!

    WHERE HAVE YOU BEEN ALL MY LIFE!!

    My kitchen is now complete. Who needs a cookbook with awesome bloggers like you?

  164. Tia – That *might* work, although I’d be concerned about it getting soupy towards the bottom. Also, I’m not sure how long it would need to cook to prevent the vegetables from over cooking. If you experiment with it, please let us know how it turns out!

  165. I would love to try this in the slow cooker…stacking up instead of sideways…do you think it would work?

  166. Amy – Yeah, I know it can seem misleading, but this is the method that restaurants use to calculate the cost of their recipes. Although you may pay upfront for some ingredients, the remainder of the cost gets spread out over the other times you use it. So, if you buy a $6 bottle of olive oil for this recipe, the cost here may go up but then that oil is basically “free” the next 20 times you use it. So, to more accurately represent the cost of a recipe, you just calculate the cost of the actual amount of each item you use, rather than the upfront cost.

    Now, restaurants *also* calculate the cost of the food they have to throw away every day and subtract that from their bottom line. I don’t do that, but I do work my hardest to minimize what I throw away. In the end my monthly grocery bill has significantly shrunk :)

  167. This looks so delicious and is definitely cost effective, but I wish the little price-markup didn’t assume that everyone already has olive oil and thyme available. If you run out of those things…prepare to spend triple that nice little six dollar total… Can’t wait to try it though! Especially with a little eggplant thrown in there too.

  168. When I made this it wasn’t nearly as pretty as your pic. My husband looked at it strangely. We were both pleasantly surprised how tasty this dish was!! I make it now quite often!! Thank you!!!

  169. When I made this it wasn’t nearly as pretty as your pic. My husband looked at it strangely. We were both pleasantly surprised how tasty this dish was!! I make it now quite often!! Thank you!!!

  170. I made this for dinner tonight. It’s awesome! Thanks.

  171. I just made this the other night and posted about it on my blog (http://stacyverb.typepad.com/stacyverb/2012/05/budget-bytes-vegetable-tian.html). Thank you for having so many great recipes! I’ve been telling all my friends about Budget Bytes.

  172. Jean in Baton Rouge says:

    I am also from deep south Louisiana and I used Tony’s seasoning in this recipe.I had a few red and green bell pepper strips and I added them, too. Everybody loved it and I will be making it often! Next time I may add a dash of Italian salad dressing.

  173. Pamela – that was just some extra parsley that I had in the fridge :) I often do that just for the photograph’s sake. If you did happen to have some fresh basil, though, it would be fabulous on this dish!

  174. What is the fresh herb sprinkled on top of the cheese? Basil? Parsley?

  175. blessedmommyandwife says:

    This was delicious!! My husband said and I quote “I think you just found my new favorite vegetable dish.”

  176. Anonymous says:

    I’m from deep south Louisiana, and decided to put my own spin on it.
    I used butter instead of a non stick spray and our southern not so secret ingredient Tony’s.
    It was an amazing Cajun spin on your recipe. Thank you so much!

  177. Looks divine, can’t wait to try it.

  178. For those of you having issues with it being too watery, I made it once with Parmesan cheese and it was perfect, and once with a mozzarella blend and it was totally soupy.

  179. Anonymous says:

    This is sooo yummy! Very different than anything we’ve had before, we don’t have squash very often but we got some in our bountiful basket and I’m so glad I tried this! Thank you so much! My 3 year old even ate it and was mostly happy about it.

  180. I’m definitely making this tonight and can’t WAIT! I’m thinking a little pesto or balsamic?? mmmmmmmmmmmmmmm………. ;))

  181. I used Parmesan Cheese and it was delicious.

  182. This is a fantastic recipe! I have made it several times and it is always a hit. I cut everything with a sharp knife and it cooked perfectly. Beautiful colors and great flavors – thank you so much for this healthy dish!!!

  183. Anonymous says:

    Try replacing the potato with eggplant! So Good!

  184. Amy d says:

    This ended up on Bountiful Baskets Co-Op’s fb page. Always looking for ways to make veggiesin a different way because of the amount of stuff we get. This was so yummy!

  185. Looks good! I am definitely going to have to try this recipe!

  186. Anonymous says:

    I tried this tonight and had some issues. I sliced the potatoes on the thinnest setting on my mandolin and they were so thin I double stacked them when I put it together which may have been why they didn’t cook right (or the fact that I used a 6×10 Pyrex and the veggies might have been packed too tight). I ended up draining liquid off and putting them back in the oven for at least 20 more minutes. Next time I think I will use eggplant and or mushrooms in place of the potato, put slices of onion in between the layers instead of putting chopped onions underneath and add some more seasonings. It turned out well in the end. Thanks for the recipe, Beth. I will definitely be trying more of your recipes.

  187. I should’ve looked at the pictures before I made this. It’s fine, but I stuck the veggies through the food processor and they came out sooooo thin, they wouldn’t stand upright. I’ve made so many things from this blog and am always seeming to mess stuff up by not paying enough attention :/

  188. I made this last night and it was sooooo good! Thanks for the recipe!

  189. Anonymous says:

    Made this tonight and it was scrumptious~ My husband commented while it was cooking that it sure smells good. I did not add the potates as we low carb it at our house. We love vegetables and are always looking for new recipes. This is perfect! I might add mushrooms next time, but am wondering if this will just add more liquid? Hmmmm~ Thank you, Beth

  190. What a clever presentation of roast veggies.

  191. Anonymous says:

    seriously…where has your blog been my entire life!?!?!?! you are my new go-to recipe blog! i <3 veggies :)

  192. Anonymous says:

    Ohhhhhh Thank you ever so much for this delish recipe!!!! OMG!! I made it yesterday night and turned right around and made it again tonight. The entire pan was gobbled up in minutes! My daughter who hates any veggies had thirds. I had no choice to make it again tonight because I loved it soooo much and so did my daughter. I did add even more cheese because I love cheese so much and I let it get more of a toasty brown in the oven. The aroma it gives as it is baking is scrumptious. I simply can’t thank you enough :)

  193. This is in the oven right now! I love all of your recipes, thank you so much for sharing!

  194. Beth, you are amazing! Truly. Thanks so much for your awesome recipes. You inspire me not only to cook what you are posting but to try things I NEVER would have come up with otherwise. Your greek turkey burgers were the BEST burgers we’ve ever had. This recipe looks AWESOME and my girls (5 and 10) are BEGGING to go to the store for veggies. :)

  195. Anonymous says:

    made this last night…not as pretty as yours but it tasted AMAZING!!!!!! Thanks so much for sharing this…will definetly make again.

  196. Heather says:

    Made and LOVED! Served over couscous with feta. Thanks for the great recipe!! :)

  197. This was amazing!!! Next time I’m doubling it because one pan full wasnt nearly enough after we took that 1st bite! Thank You!!!

  198. This comment has been removed by a blog administrator.

  199. Anonymous says:

    I used butter to sauté the onions and it turned out AMAZING.

  200. Delish! Turned out better and more delicious than I could have imagined. I had no issues with soupiness, and used Italian Seasoning vs dried thyme. Next time I will wait a little longer for my cheese to brown – I was too anxious to eat it and pulled it out after about 10 minutes on the 2nd cooking round. Thanks, Beth!

  201. This is the first recipe that I have tried since falling in love with your blog. I loved, loved this recipe. It has so many options for left overs! I put them over pasta, pressed on a sandwich, and added tomato pesto to them when I cooked it for a second time. this was so easy and cheap! Thank you!

  202. Anonymous says:

    Turned out awesome, Added eggplant too.

  203. I had the same soupiness issue as mylovemovement, but the recipe itself was tasty!

  204. First off I just want to say. I LOVE YOUR BLOG! :) I tried this recipe tonight and it was so fun and yummy. Thank you!

  205. I found your blog via this recipe being pinned and my eyes being drawn to the awesome display and well, I think I’m going to be stuck here for a while now. So many fantastic recipes! Thanks :)

  206. Anonymous says:

    My oven usually just stores a bunch of junk, but I cleared it out and baked the Tian and a Focaccia (your no-knead recipe, but with chopped serrano integrated in the dough). The Tian + Focaccia along with some sliced turkey and ranch dressing made a bunch of great sandwiches! By the way, tomatoes cost only 69 cents a pound where I live. (I’m the “auditor” from before.)

  207. This was good, but a challenge to get all the veggies cooked to done at the same time. Any tips?

    It was definitely good enough to try again. Maybe next time I’ll slice the potatoes on the mandolin and make the rest a little thicker. I think sweet potato would be good here too, if that doesn’t spoil the summer veg theme.

  208. Anonymous says:

    I’m new to your site but love it so far. I made the Singapore noodles tonight and they were awesome. I have this dish on the menu this week as well as a few more if yours. I’m so glad I found you!

  209. I tried this, I loved the look and the esthetic. But mine ended up really um soupy! I think there may be something about the cheese I used as everything was all good until I added the cheese… but it was still really good!!!

  210. This has been the second or third recipe that I have tried from your blog. It turned out fantastic! So easy. Perfect recipe to use on all of those farmer’s market finds :O)

  211. Wendy says:

    This was So delicious, we made it last night. The only thing I had to do differently was use cream cheese instead of italian cheese, because we didnt have italian cheese. It was AMAZING. Oh and I just sliced the onions with the rest of the vegetables. (thats what I get for not printing the recipe beforehand) but even they were still SO good! Thanks :)

  212. Made this on Friday night, with fresh tomatoes and squash from the garden – it was spectacular!! I might season the onions next time with some fresh herbs (since I have them), since the effect is a half-steam half-roast of the veggies – I think some basil and rosemary would add nicely to the simplicity of the dish. One of my friends who ate with me recommended that, after softening the onions and garlic one could add chicken broth and reduce the resulting sauce until basically gone, just to add a layer of flavor… thanks for the recipe!!

  213. Beth, I put a link to your blog on mine this morning.

  214. I just microwaved them since nothing was crispy to begin with. I think the oven would take too long and the cheese would over brown in the process. But, that’s just personal preference :)

  215. How is it for leftovers? Do you microwave, or put them in the oven again?

  216. omg this looks amazing

  217. I read this from start to finish just thinking ‘when is the soonest i can make this a reality?’ :) We have so many fresh veggies growing in the garden and i cant WAIT to give this a go with them! This is wonderful and ive never seen anything quite like it, you are quickly turning into one of my all time favourite blogs :)

  218. What a wonderful recipe! Thanks for posting it. Love your blog!!!

  219. Lainer says:

    Beth, I’m super excited about this one. I love my veggies and this is so pretty!

    My husband and I have been making recipes from your site and have loved them. Keep up the good work and know that it is very appreciated!

  220. Oh, and I APPRECIATE audits!! I mistype numbers and stuff all of the time so I need extra eyes to proof read me :)

    • Sherri says:

      Ha! Beth — you are so gracious for all the audit police … :)

      Wonderful recipe!

  221. Unfortunately, I did pay 1.65 for one tomato :( I remember the cashier punched in the wrong plu for it and so I paid the 2.29/lb price instead of the 1.89/lb. price of the one I had. ..but I didn’t feel like correcting her. 1.89/lb is still pretty pricy for tomatoes!

    The picture looks like two because I actually cut it in half before slicing into rounds :) The diameter was quite a bit larger than the squash so I tried to compensate by halving it. It didn’t really work but in the end it didn’t matter!

    • Tomatoes mispriced? Check your store policy. Some stores have a policy that if the price rings up wrong and you catch it later, you get the item free. You have to go to the customer service desk to do this and it may take a couple minutes – but to me, it’s my reward for the aggravation of their computers not matching the sales add or shelf tags. City Market has that policy, and sometimes, I’ve received up to $17 of free food – that time, bison steak on sale didn’t have the sale price in the computer! So, I always check my receipt before I leave the store now – we shouldn’t HAVE to worry about the sale price not ringing up properly! Beautiful recipe, by the way. I was thinking of starting this on skewers, grilling just the outsides then finishing off in the pan. Or, as one reader suggested, for carnivores, add slices of smoked turkey or ham to make a full meal. (I agree, some sweet onions or chives would be nice too- basil would also be an addition for me.)

  222. Depending on the time of year and sales, $1.65 for a single tomato isn’t outrageous. Well, the price itself inherently might be, but Beth’s estimation of cost isn’t.

  223. Anonymous says:

    I hate to audit you since you’re so awesome, but your picture shows 2 sliced tomatoes (not 1). And since when did 1 medium tomato cost $1.65? =P

    • Kim J says:

      There is only one tomato. It’s sliced in half. Had it been sliced whole (not cut in half) it would be too large to fit.

    • Kim J says:

      Plus, I can get decently sized tomatoes for $1.99/lb.

  224. Yes Yes Yes! I am most DEFINITELY making this next!

  225. Anonymous says:

    I know what I’m doing with my organic veggie box next week! Thanks!

  226. Gila, no they cook for about 45 minutes total. 30 min with the foil on top and then another 15 after you add the cheese. Mine were tender but not at all mushy! :) Oh, and you need to slice them very thin.

  227. Adopted ! I so love your blog ! Will be bringing some of your roasted cauliflower for a neighbourghood brunch tomorrow :)

  228. This is beautiful. I love the colors and the visual appeal of all those circles. I agree with you – I wish yummy vegetables were this plentiful all year, and I think you can hardly go wrong roasting any vegetable. Yum!

  229. Gila says:

    I want to try this so bad! The potatoes cook in 20 minutes ok?

  230. This looks so yummy! I am definitely going to bookmark it and try it out. My husband isn’t really big on meatless meals, but I am thinking that if I slipped some genoa salami in there he’d love it. That would be a perfect one dish meal.

    • LOL – I just shared this picture/idea with my hubby. He suggested it needed 1/2 cup butter as well! (And his cholesterol is never over 150, even well past “mid-life.”)

  231. Anonymous says:

    Looks so yummy! Can’t wait to go to the farmer’s market to find veggies for this!! :)

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