Vegetable Tain in a glass pan

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This was Vadim’s experiment. It was excellent. This vegetable tian is healthy and has simple ingredients; zucchini, potatoes and tomato slices, seasoned to perfection and topped with lots of parmesan cheese.

It’s been a very healthy month hasn’t it? Stuffed eggs, asparagus, trout, fruit salad, caprese skewers… Ok, I guess Boccone dolce isn’t totally healthy, but it was topped with fruit! This is perfect as a side dish for a dinner party. Try to pick proportionately sized veggies i.e. your tomato should not be twice as wide as your potato. You’ll thank me later.

Ingredients for Vegetable Tian:

1 medium yellow onion
2 large cloves of garlic, pressed
2 medium  zucchini
3 roma tomatoes
2-3 russet potatoes (depending on their size)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp thyme
1  Tbsp dill; fresh or frozen (or 1/2 Tbsp dried dill)
1/2 cup freshly grated Parmesan cheese
Mild olive oil (2 Tbsp for onion mix, 2 Tbsp for the seasoning mix)

vegetable-tian

How to Make A Summer Vegetable Tian:

Preheat the Oven to 375˚F.
1. Prep your veggies: Slice zucchini and tomatoes about 1/4″ thick. Peel and Slice your potatoes. Chop your onion. Peal the garlic.

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2. Preheat a skillet over medium heat. Add 2 Tbsp olive oil. Add onion and saute 5 minutes until onions are lightly browned, soft and translucent.

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3. Press the garlic into the pan and stir for 2 minutes until fragrant. Remove from heat and transfer your mix into your baking dish.

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4. In a small bowl, mix together 1/2 tsp salt, 1/2 tsp black pepper, 1 Tbsp thyme, 1 Tbsp fresh or frozen dill (or 3/4 Tbsp if using dry dill) and 2 Tbsp olive oil.

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5. Place potatoes and zucchini into a large bowl. Pour the seasoning mix over the veggies and mix to coat.

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6. Arrange your veggies in your baking dish interchanging potatoes with tomatoes and zucchini. Cover with foil and bake at 375 ˚ F for 35 minutes.

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7. Remove foil, sprinkle with 1/2 cup parmesan cheese and bake an additional 30 minutes.

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Enjoy this perfect side dish 🙂

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We were happy to find another use for our Paula Deen Pie Dish. I’m so looking forward to all my mom’s wonderful garden veggies. I’ll soon be able to re-create this with heirloom tomatoes, still warm from the sun zucchini and potatoes just plucked from the dirt! Which summer veggies are you looking forward to most?

The inspiration for this came from Kristianne of Mysanfranciscokitchen.com.

Vegetable Tian Recipe

4.72 from 7 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes

Ingredients 

Servings: 4
  • 1 medium yellow onion
  • 2 large cloves of garlic, pressed
  • 2 medium zucchini
  • 3 roma tomatoes
  • 2-3 russet potatoes, depending on their size
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp thyme
  • 1 Tbsp dill; fresh or frozen, or 1/2 tbsp dried dill
  • 1/2 cup freshly grated Parmesan cheese
  • Mild olive oil, 2 tbsp for onion mix, 2 tbsp for the seasoning mix

Instructions

Preheat the Oven to 375°F.

  • Prep your veggies: Slice zucchini and tomatoes about 1/4" thick. Peel and Slice your potatoes. Chop your onion. Peal the garlic.
  • Preheat a skillet over medium heat. Add 2 Tbsp olive oil. Add onion and saute 5 minutes until onions are lightly browned, soft and translucent.
  • Press the garlic into the pan and stir for 2 minutes until fragrant. Remove from heat and transfer your mix into your baking dish.
  • In a small bowl, mix together 1/2 tsp salt, 1/2 tsp black pepper, 1 Tbsp thyme, 1 Tbsp fresh or frozen dill (or 3/4 tbsp if using dry dill) and 2 Tbsp olive oil.
  • Place potatoes and zucchini into a large bowl. Pour the seasoning mix over the veggies and mix to coat.
  • Arrange your veggies in your baking dish interchanging potatoes with tomatoes and zucchini. Cover with foil and bake at 375° F for 35 minutes.
  • Remove foil, sprinkle with 1/2 cup Parmesan cheese and bake an additional 30 minutes.

Enjoy this perfect side dish 🙂

    Course: Dinner, Side Dish
    Cuisine: French
    Keyword: Vegetable Tian
    Skill Level: Easy
    Cost to Make: $
    Natasha's Kitchen Cookbook

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    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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    Comments

    • Maria
      April 12, 2022

      Hi Natasha, I have loved all your recipes that I have tried. Unfortunately, my husband had a heart attack and is on a sodium restricted diet. I was wondering if I omitted the salt but added a Tablespoon of wine along with the oil if it would add too much liquid to the dish. What do you think?

      Reply

      • Natasha's Kitchen
        April 12, 2022

        Hello Maria, I haven’t really tested that to advise but feel free to experiment. It might work but I just cannot say if I haven’t tried it yet.

        Reply

    • Helen M
      December 2, 2021

      I made this with goats cheese in between some of the veggie slices! Amazing recipe and goes great as a healthy side

      Reply

      • Natashas Kitchen
        December 2, 2021

        I’m so happy you enjoyed that, Helen! Thank you for your awesome review!

        Reply

    • Sharon Blessing
      March 27, 2018

      Hi Natasha! I did your recipe only I left out the potatoes coz I wasn’t sure if they will be cooked . It turned out very well and my family loved it.
      NO leftovers!!
      thank you for this recipe!

      Reply

      • Natasha's Kitchen
        March 27, 2018

        You’re welcome Sharon! I’m so glad your whole family loves the recipe. Thanks for sharing your wonderful review!

        Reply

    • Z-S
      July 14, 2016

      I have tried this dish, and I wasn’t happy with it. First of all, I had so much liquid. Second of all, the taste was ok. I though this recipe will impress me by taste and look as all of your other recipes but it did not. Dish was ok but not 5+++.
      Thanks.

      Reply

      • Natasha
        natashaskitchen
        July 14, 2016

        Hi Z-S, Were your vegetables very ripe? I haven’t noticed an issue with too much liquid so I wonder if that was the cause?

        Reply

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