Vegetable Tian Recipe
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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)
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.
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.
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.
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.
5. Place potatoes and zucchini into a large bowl. Pour the seasoning mix over the veggies and mix to coat.
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.
7. Remove foil, sprinkle with 1/2 cup parmesan cheese and bake an additional 30 minutes.
Enjoy this perfect side dish 🙂
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
Ingredients
- 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 🙂
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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?
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.
I made this with goats cheese in between some of the veggie slices! Amazing recipe and goes great as a healthy side
I’m so happy you enjoyed that, Helen! Thank you for your awesome review!
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!
You’re welcome Sharon! I’m so glad your whole family loves the recipe. Thanks for sharing your wonderful review!
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.
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?
I made this dish many times. And every time it is a hit. I had to double the recipe because there is never enough. Thank you. I love you website. I have used it exclusively as my go to recipe place. I have tried about 20 different things and they always come out great.
Deanna, thank you for a wonderful review and such a sweet comment. Blessings to you and your family 😀 .
I use this as a bfast dish! It’s nice and light and that garlic and onion frying awakens the taste buds 😉
I love the idea of making it for breakfast! 🙂
just try this dish , have only one word DELICIOUS !!!!!
thank you so much for recipes and great ideas!!!
You’re so welcome! I’m itching to make this again with fresh garden grown veggies. Thanks for reminding me! I’m so happy you enjoyed the recipe 🙂
I was wondering can I use eggplant instead of zucchini?
Eggplant should also work just fine :).
Is the cooking time the same if you only use the veggies and not potatoes?
Yes, are you thinking to add something else or just omit the potatoes?
I put this as a side to my shrimp tonight, but it’s so hot out that I don’t wanna run my oven. Trying to figure out a way to do this dish on the grill. Any ideas? The only thing that comes to mind is a foil packet.
Foil packet or grilling vegetables on skewers. I love the smoky flavor from the grill :).
This looks so yummy!! Reminds me of Ratatouille’s Ratatouille 🙂
I agree Tanya :). It tastes yummy too.
I added mushrooms to my tian and it turned out soooo good!
I should try doing that too 🙂
I made this yesterday for lunch for myself it was good..
I just forgot to mix the seasoning all over the vegetables so i just put it instead on top but that’s okay next ill try to follow directions better.. It was very light meal so that was good =) thank you so much for your time.
I made this and it was great!!! My family loved it and asked me to make it again the next day.
That’s so great! Thanks for letting me know 🙂
This looks amazing. So pretty. Definitely going to try it next week.
Hi Natasha , I just did it and it smells good and tasty too. But it took me about 2 hours to get potatoes tender and soft . How did you do this that fast?
Try slicing potatoes a little thinner; that should make it faster. Also did you make sure to cover it with foil the first 35 min?
Natasha, can I use mozzarella cheese?
Yes but keep an eye on it to make sure it doesn’t get too dark in the oven. I haven’t tried with mozzarella but that’s the only thing I could think of as a potential problem.
Thank you for getting back. Since I didn’t have any shredded parm cheese, I have used a little bit of shredded mozzarella and grated parm on the top of the dish and it came out perfect, not dark and not crusty like using only mozz cheese. Thank you for such a great recipe , it always inspires me to look at your site and come out with something new for my family.
God bless you and congratulations on your graduation 🙂 🙂 🙂
To be honest; I love mozzarella more than any other fancy cheese. I crave it and sometimes melt it in the micro and just eat it with a fork! 😉 ill add some mozzarella next time. Thanks for the tip!
Thank you so much for this idea! my zucchinis have been laying around in the fridge for quite some time now, so happy to finally find a use for them with this lovely recipe 🙂
This looks so delicious!! I will be making it this weekend after going to farmers market. Natasha, you have the MOST beautiful & VERY neat looking blog. I love it to pieces & go on it often, I even started a binder with your recipes. Thank you & keep it up 🙂 🙂
Thank you! You are so sweet 🙂 I’m honored that you put together a notebook. Your recipes are probably more organized than mine! 😉
just wondering do you serve this only hot or lets say next day just reheat or does it tastes good cold too like a salad?
I would recommend serving tian hot. My husband took some to work the next day, and it tasted great reheated.
Wow Natasha this looks amazing! And looks very tasty! I will be trying this out this weekend! Thanks for such great recipes~
And very healthy too! You’re very welcome 🙂 Enjoy it!
I have a birthday dinner to cook on Wednesday for a friend, now I know what I’m going to cook as a side for that juicy steak. Keep the good ideas coming!!!
This would go great with steak!
Oh, my. I can’t wait for garden fresh veggies to make this!
Me too. My parents grow all the ingredients in their yard 🙂
Good job, Vadim! You and Natasha are amazing cooks with a wide imagination. I will definitely try this dish. Thank you and God bless!!!
Thank you very much Victoria. I love the fact that all ingredients are available all year long 🙂