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 62 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. Naheed says:

    Hi! I was wondering if the bottom of the pan got really soupy from the tomato. I love all your recipes thanks so much!

    • There is sometimes a little liquid from the vegetables at the bottom of the dish, but you can just scoop the vegetables up out of the self made broth.

  2. Sharon says:

    I’ve made this several times with whatever summer squash is in our Organics box, whatever cheese I have on hand and herbs from our box….always yummy and I’m not a fan of vegetables. Thank you for a great recipe! I’ve already shared it several times.

  3. Teresa says:

    Made this recipe tonight with one yellow squash, one green zucchini squash, my own homegrown tomatoes, and fresh thyme from my “garden.” Didn’t have a potato, but the rest of the recipe was as you presented it to us. Really delicious and healthy too! I’ll be making it again.

  4. chris says:

    Just started gluten free diet so cheese is probably out. Any suggestions

    • Natural, unprocessed cheese doesn’t have gluten. So as long as you stay away from the processed stuff, you should be fine. :)

  5. Emily Schaefer says:

    Made this for the first time tonight. It WILL be made again and again. We loved it. I did it just as the recipe says, but did use more Italian cheese than it called for. The zucchini and yellow squash we really slender and not overly large, so I used 2 of both kinds of squash, and also 2 potatoes sliced thin as I didn’t have and larger one. The tomato was larger than the squash rounds or the potato, so I cut them in half. worked really well and was not overly watery. In fact it wasn’t watery at all, as I was afraid it might be. All in all, my husband dubbed it a “keeper” and it will grace our table often this season.

  6. Would this freeze well if you needed individual portions for much later?

  7. Kara says:

    Hi there.
    I can prep this a day ahead? Do you think it will work just as well?

  8. chris says:

    Hi, wife sent this recipe to me and we made it last night. As the others have said its awesome!

    I wish I made more as I ate all the leftovers in just one day.

    The tomatoes really add something with their acidity, so if anyone leaves those out, they may want to put some acid back in with a sprinkle of vinegar or salad dressing or something.

    I also tossed all the rounds with a little olive oil and all the other seasonings (except salt) before assembling.

    It is a little runny, but I like the juice afterwards. Some bread to sop it up, or maybe over a small spoon of leftover rice would take care of that.

    Will have to try it with some fresh corn (since its real cheap) or some eggplant next time.

  9. I just made this and it was wonderful! I’m new to cooking but this was easy and delicious.

  10. Colle says:

    Hiya! I discovered your website yesterday and I’ve already pinned around 30 recipes, hahaha! I apologize if this question seems rather dumb:by creamy cheese do you mean cheese such as goat cheese and cream cheese, or cheeses such as mozzarella?
    Thank you!

  11. Absolutely love this recipe. Its so versatile and you can use different different veggies, I happened to have 2 potatoes, 2 red bell peppers, 2 zucchini, and 1 onion which I sliced into rings instead of chopped and just layered along with the other veggies. This dish looked so impressive and was very simple. I will be making this again, many times.

  12. Emily says:

    I am in the middle of making this right now but omitted the tomato since no one in my family likes them…however I am 25 minutes in to cooking it and it is not even CLOSE to being done… I added a tiny bit of water to replace what I would expect the tomatoes to give off…. any ideas?

    • Cooking time will vary depending on how thick the vegetables are cut and how tightly they’re packed in… just keep checking every ten minutes. They will eventually soften! :)

    • I usually cook mine 60 minutes under the foil, top with cheese, bake another 15 minutes uncovered. I skip the tomatoes and use sweet potatoes instead of regular potatoes. I’m actually making it now. I put it in at 6:15, will put cheese on at 7:15, then eat it 7:40 or so tonight!

  13. Towanda says:

    Tried this dish for the first time the other day. LOVED IT! I never much cared for squash or eggplant, but I added them both to my dish and I now love them.

    I did as someone else mentioned and poured the water from the dish about midway through.

    This dish is a keeper.

  14. I made this yesterday and loved it! I seasoned the veggies before assembling- just wish I’d thought of using a Ziploc bag ;)

    Definitely a keeper!

  15. This was sooo good! I love the fresh flavors!

  16. johnjohnsmithy says:

    i changed up the recipe a bit, only had a 6×8″ pyrex and i used a convection oven around 390 degree temp, i increased the time to about 35 mins with the foil and 25 after removing. was worried about it being too watery so i poured a bit of the fluids out before adding the cheese and moving it back to the oven.

    while it might undermine some of the “budget” aspect, i used some sesame oil and sesame seeds and caramelized the onion a bit more than suggested, and rubbed the pyrex with margarine. also i topped it with a bit of grated parm as well as mozzarella (only thing i had on hand).

    had to baby it a bit but worth the effort, i am genuinely surprised how well it turned out for a first try. for those saying it is watery, i had good luck just pouring some out halfway through, although next time i might try a more potato heavy mix to soak up some of the juices, or mess with the foil/nonfoil cook times.

    i’m trying to add more veggies to my diet and never guessed they could taste this good, a few sprinkles of tobasco and this is amazing. going to grab seconds now!

  17. After all these years this recipe is still the bomb. Sometimes I would use cucumbers in place of zucchini so others can try that as well. Also, the prices seem like they may need an update.

  18. I love the colours, it looks gorgeous!

  19. Jamie says:

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

  20. 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!

  21. 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.

  22. 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

  23. 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.

  24. opulous says:

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

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