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.

vegetable-tian-2

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.

vegetable-tian-9

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.

vegetable-tian-4

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

vegetable-tian-10

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.

Natasha's Kitchen Cookbook

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: $

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    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

    Read more posts by Natasha

    Read comments/reviewsAdd comment/review

    • 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

    • Deanna
      November 22, 2015

      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.

      Reply

      • Natasha
        natashaskitchen
        November 22, 2015

        Deanna, thank you for a wonderful review and such a sweet comment. Blessings to you and your family 😀 .

        Reply

    • Oksana
      February 10, 2015

      I use this as a bfast dish! It’s nice and light and that garlic and onion frying awakens the taste buds 😉

      Reply

      • Natasha
        natashaskitchen
        February 10, 2015

        I love the idea of making it for breakfast! 🙂

        Reply

    • Yelena
      June 28, 2014

      just try this dish , have only one word DELICIOUS !!!!!
      thank you so much for recipes and great ideas!!!

      Reply

      • Natasha
        natashaskitchen
        June 28, 2014

        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 🙂

        Reply

    • Snizhana
      June 10, 2014

      I was wondering can I use eggplant instead of zucchini?

      Reply

      • Natasha
        natashaskitchen
        June 11, 2014

        Eggplant should also work just fine :).

        Reply

    • Dee
      September 18, 2013

      Is the cooking time the same if you only use the veggies and not potatoes?

      Reply

      • Natasha
        natashaskitchen
        September 18, 2013

        Yes, are you thinking to add something else or just omit the potatoes?

        Reply

    • Olesya
      May 13, 2013

      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.

      Reply

      • Natasha
        natashaskitchen
        May 14, 2013

        Foil packet or grilling vegetables on skewers. I love the smoky flavor from the grill :).

        Reply

    • Tanya
      January 7, 2013

      This looks so yummy!! Reminds me of Ratatouille’s Ratatouille 🙂

      Reply

      • Natasha
        natashaskitchen
        January 8, 2013

        I agree Tanya :). It tastes yummy too.

        Reply

    • Tatyana
      October 16, 2012

      I added mushrooms to my tian and it turned out soooo good!

      Reply

      • Natasha
        natashaskitchen
        October 16, 2012

        I should try doing that too 🙂

        Reply

    • Masha
      July 25, 2012

      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.

      Reply

    • Irina
      June 1, 2012

      I made this and it was great!!! My family loved it and asked me to make it again the next day.

      Reply

      • Natasha
        natashaskitchen
        June 1, 2012

        That’s so great! Thanks for letting me know 🙂

        Reply

    • Olesya
      May 11, 2012

      This looks amazing. So pretty. Definitely going to try it next week.

      Reply

    • Natasha
      May 10, 2012

      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?

      Reply

      • Natasha
        natashaskitchen
        May 10, 2012

        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?

        Reply

    • Tatyana V
      May 9, 2012

      Natasha, can I use mozzarella cheese?

      Reply

      • Natasha
        natashaskitchen
        May 9, 2012

        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.

        Reply

        • Tatyana V
          May 9, 2012

          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 🙂 🙂 🙂

          Reply

          • Natasha
            natashaskitchen
            May 9, 2012

            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!

            Reply

    • irine
      May 9, 2012

      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 🙂

      Reply

    • Valentina
      May 1, 2012

      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 🙂 🙂

      Reply

      • Natasha
        natashaskitchen
        May 1, 2012

        Thank you! You are so sweet 🙂 I’m honored that you put together a notebook. Your recipes are probably more organized than mine! 😉

        Reply

    • Liliya
      May 1, 2012

      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?

      Reply

      • Natasha
        natashaskitchen
        May 1, 2012

        I would recommend serving tian hot. My husband took some to work the next day, and it tasted great reheated.

        Reply

    • Liya
      April 30, 2012

      Wow Natasha this looks amazing! And looks very tasty! I will be trying this out this weekend! Thanks for such great recipes~

      Reply

      • Natasha
        natashaskitchen
        April 30, 2012

        And very healthy too! You’re very welcome 🙂 Enjoy it!

        Reply

    • Beau
      April 30, 2012

      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!!!

      Reply

      • Natasha
        natashaskitchen
        April 30, 2012

        This would go great with steak!

        Reply

    • Eliot
      April 29, 2012

      Oh, my. I can’t wait for garden fresh veggies to make this!

      Reply

      • Natasha
        natashaskitchen
        April 29, 2012

        Me too. My parents grow all the ingredients in their yard 🙂

        Reply

    • Vikulya
      April 29, 2012

      Good job, Vadim! You and Natasha are amazing cooks with a wide imagination. I will definitely try this dish. Thank you and God bless!!!

      Reply

      • Natasha
        natashaskitchen
        April 29, 2012

        Thank you very much Victoria. I love the fact that all ingredients are available all year long 🙂

        Reply

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