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 68 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. matsugirl says:

    Made this for supper today. It is yummy! My husband kept saying–this is good! while going back for seconds. :)
    I didn’t use tomatoes, because my son doesn’t like tomatoes. And I only had zucchini (fresh from my garden) and potatoes. It was delicious. And I broiled the cheese.
    Thank you for a great recipe.

  2. Shannon says:

    Fantastic recipe!!! Great for those of us who plant vegetable gardens for fresh veggies during the summer. A fantastic way to use up all those zucchini and squash that seem to come all at once. My family loved this recipe and I am making it again tonight! Simple perfection.

  3. Amanda says:

    Yummy!!! One of my new fav veggie dishes!!!! and bonus… half of the stuff is from my garden!!! Cant get more fresh and more tasty! thank you!!

  4. Ana Weill says:

    Sounds like a good recipe. I might substitute a cuke for the zucchini. I liked the price breakdown, however, I would make it much cheaper by using fresh garlic, buying my potatoes and onions from Aldi’s, and using squash and tomatoes from my own garden making it about $1.63. Keep up the good work!

  5. Amanda says:

    I’m not usually a big veggie person and I honestly never had squash before this. I cannot get over how amazing this was!! Thank you so much! I also got some of the soupiness but just poured it out. I also added mozzarella slices as an extra layer which was AMAZING.

  6. Tara says:

    Made this tonight. Had a great flavor, however my family requested I cook it longer. They didn’t like the crunchiness of the veggies. Will make again!

  7. Ashley says:

    Would it still work just as well if it was sweet potato substituted? :)

    • I’ve had a few people say they used sweet potato and loved it. :) Just remember to slice them thinly so they soften up.

  8. Chirstine says:

    This looks great and sounds wonderful. It also is very similar to a recipe my friend gave to me, also using fresh mozzarella. Although she is no longer with us her excellent foods will be missed at all of the U of Delaware football games!

  9. Brittany says:

    I just want to say thankyou! You have helped me in so many ways. Due to health problems I have a very restricted diet but my boyfriend loves his meat. Which I can not eat unless it was killed that day due to tyrosine(sp.) levels increasing over time. I also can’t do aged cheese but I have substitutes for that. You have made it so much easier for me to cook for him and myself without making two huge meals. My boyfriend is a fan of all your recipes involving meat so far and I get the joys from your various vegetable and pasta dishes with various substitutions for some ingredients. I have to use eggplant instead of tomato for this recipe. All I know is tomato is on the list my dietician printed out for me avoid. I also used ricotta instead of the Italian cheese blend. All of your recipes are so simple and easy I know I can find something here and be able to substitute what I need. You do not know how many months I have lived off of nothing but salad. I Cried so much after I found your site and tried my first dish. Thankyou and this one is my favorite of yours by the way. My boyfriend, well he is in love with your Rosemary Beef Stew but I added Bayleaves from the garden. I didn’t know where else to leave you this message so I decided to do it on the recipe that showed me I could still eat. Beth, you are a hero to me!!

    • Thank you so much, Brittany!! That is the sweetest most heart warming thank you note ever. :) You have made my day. Thank you for making me feel appreciated!!

  10. Teri says:

    What can I say. This was delish!!!!!

  11. Sally says:

    I can’t believe I missed this recipe until now! It reminds me a lot of the Greek dish Briam, which uses eggplant instead of the yellow squash. It makes a great vegetarian main dish or side dish for meats.

    I have two recipes for Briam. One is assembled like this and the other layers the vegetables in the baking dish. Both are baked uncovered, which eliminates the “soupiness.” I will try this soon!

  12. Laura says:

    I don’t love thyme. Would rosemary be an OK alternate for this recipe?

    • Yes, I think that would be okay. The beauty of this dish is that you can almost use any herbs that you like. :) I think my first choice after thyme would be oregano.

  13. Love this. Made small pan first time and had leftovers one day. Making double batch tonight, will have for lunch next two days.

    I had a lot of moisture first time. I salted and let veggies sit for 20 min before assembling this time, I expect I will also be pouring off extra juice when I uncover, as I did last time.

  14. Has anyone tried prepping and baking covered the day before then bringing to room temp Adding cheese and finishing the next day? I love do ahead short cuts

    • Hi, Jan
      I just made this last night and it was delish. I prepped it in the morning and baked it at 6:00pm. I bought a ball of fresh moz, slice it and added in between veggies as another layer. (Added some basil from the garden.) Also sprinkled parmesan on top for extra crispy yumminess.
      Great recipe!

    • Amanda says:

      I prepped mine yesterday at around noon and cooked it at around 6pm tonight then added the cheese and it was perfect!

  15. Nikki says:

    I made this tonight. It is just like a ratatouille recipe only this is baked. My family loved it and kept raving about it being delicious. I didn’t add the thyme as I couldn’t find any in my spice cabinet and didn’t have any potatoes but It was still so yummy. Thank you for such a great recipe to use up summer veggies! I will be passing this one on!

  16. Marie says:

    Just made this again for the first time this summer and WOW, I’d forgotten how much I love this dish! I left out the tomato (I loathe them) and the potato (just plain forgot it), but added some asparagus that I sauteed after the onion. I still got some of the “soupy” on the bottom, but I could not stop eating this. Every time I wandered through the kitchen after dinner, I’d nab a few veggie slices to gobble down. Simply delicious!

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