Fresh Vegetable Tian
Elevate your dinner table with this vibrant and beautifully arranged Fresh Vegetable Tian, a classic French-inspired dish that celebrates the flavors of fresh, seasonal produce. Featuring layers of thinly sliced zucchini, yellow squash, eggplant, roma tomatoes, and russet potatoes, this colorful casserole is as visually stunning as it is delicious. Sautéed onions and garlic serve as a savory base, while a drizzle of olive oil, fresh thyme, and a golden Parmesan crust infuse every bite with rich, aromatic goodness. Perfect as a standout side dish or a light vegetarian main, this easy-to-make tian takes just 25 minutes of prep time and is baked to perfection in under an hour. Its combination of wholesome ingredients, simple preparation, and rustic presentation makes it a must-try recipe for fans of Mediterranean cuisine!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 medium eggplant
- 4 medium roma tomatoes
- 2 medium russet potatoes
- 2 tablespoons olive oil
- 3 minced garlic cloves
- 1 medium, diced yellow onion
- 1 tablespoon, chopped fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Prepare the vegetables: thinly slice the zucchini, yellow squash, eggplant, roma tomatoes, and russet potatoes into approximately 1/4-inch rounds. Set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced yellow onion and sauté for about 5 minutes, until softened and translucent. Stir in the minced garlic and cook for 1 minute more. Remove from heat and transfer to the bottom of a 9x13-inch baking dish, spreading evenly to create a flavorful base.
Starting at one end of the dish, arrange the vegetable slices vertically in an alternating pattern: zucchini, yellow squash, eggplant, tomato, and potato. Repeat the pattern until the dish is filled.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables. Sprinkle with chopped fresh thyme, salt, and black pepper.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil, sprinkle the top evenly with grated Parmesan cheese, and return to the oven for an additional 15 minutes, or until the cheese is melted and golden brown.
Let the vegetable tian cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 7425 mg | 323% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 70.7 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 755 mg | 58% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 5608 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
