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 42 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!

246 Comments

  1. 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 :)

  2. 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

  3. 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.

  4. Hannah says:

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

  5. 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?

  6. 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.

  7. Polly says:

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

  8. 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 ;).

  9. Jacky says:

    Could you substitute the potatoes with sweet potatoes instead?

  10. 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.

  11. 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!

  12. 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

  13. 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.

  14. 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!!!

  15. 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.

  16. 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?

  17. 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.

  18. 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.

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