Vegetable Tian

This is a recipe I adapted from one I found in “Barefoot in Paris”. We had friends over for dinner so I served this Vegetable Tian and it was a HUGE hit. The veggies were perfectly roasted, the potatoes were nice and tender and the caramelized onions were sweet and salty. The whole dish was delicious and it looked really pretty too. All of my friends loved these roasted vegetables and so did most of the kids. I am looking forward to making this again and again. I served this dish alongside the Chicken with 40 Cloves of Garlic and they paired nicely together.

  • 2 tbsp olive oil (divided)
  • 1 large sweet yellow onion cut in half and sliced
  • 2 cloves of garlic, minced
  • 1-2 russet potatoes, unpeeled
  • 1 zucchini
  • 1 yellow squash
  • 3 large Roma tomatoes
  • Sea salt, freshly cracked black pepper, to taste
  • Dried thyme, to taste
  • 1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

Click here for a printable version of this recipe

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68 Responses to “Vegetable Tian”

  1. 1

    Kristi Rimkus — January 12, 2012 @ 2:58 pm

    Hi there! I made this dish and posted it on my blog. It was every bit as good as your Crash Hot Potatoes. Love your blog!

    [Reply]

  2. 2

    Vegetable Tian | Zesty Ladies — January 26, 2012 @ 1:21 am

    [...] For The Love Of Cooking Uncategorized ← Herb Baked [...]

  3. 3

    We’re on Pinterest! | The Happy Mouth — February 21, 2012 @ 5:34 pm

    [...] Vegetable Tian [...]

  4. 4

    Angela — February 23, 2012 @ 11:58 am

    I just took this out of the oven. It looks as amazing as the picture.

    [Reply]

  5. 5

    Sandra — February 27, 2012 @ 9:50 pm

    This looks so delicious. I’m always looking for different ways to serve vegetables. I’ll be trying this!

    [Reply]

  6. 6

    Asmita — February 28, 2012 @ 8:14 pm

    I am a huge Ina Garten fan and have been wanting to make this for so long. You have made it so well. Looks fantastic !!!

    [Reply]

  7. 7

    Recipes | Pearltrees — February 29, 2012 @ 6:58 pm

    [...] 1 large sweet yellow onion cut in half and sliced 2 cloves of garlic, minced 2 tbsp olive oil (divided) For the Love of Cooking » Vegetable Tian [...]

  8. 8

    Lila Sue Roberts — March 7, 2012 @ 1:41 am

    This was nice. Easy, pretty. Love veggies!

    [Reply]

  9. 9

    Misty — March 9, 2012 @ 10:02 am

    Thanks for the recipe. I am always on the lookout for veggie dishes. It was delicious!

    [Reply]

  10. 10

    Misty — March 10, 2012 @ 6:47 am

    This turned out great, yummy! Thanks

    [Reply]

  11. 11

    Macy Chu — March 10, 2012 @ 5:46 pm

    I made this tonight and it turns out so yummy. DH kept raving about it. I cooked the onion in the Le Creuset Tart de Tartin pie dish and layered the veggies right on top, so clean up was a snap.

    [Reply]

  12. 12

    Jennifer — March 10, 2012 @ 5:46 pm

    My family doesn’t like onions but I want to try this recipe. Would it take too much away from the recipe to exclude the onions on the bottom?

    Thank you!

    [Reply]

  13. 13

    Carlos — March 11, 2012 @ 1:25 pm

    Lovely recepy.
    Did it for lunch today… Tnks a lot!

    [Reply]

  14. 14

    Vegetable Tian from fortheloveofcooking,net. This looks so good! - - Network Panda – cPanel Web hosting, PHP, MySQL, unlimited disk space and bandwidth — March 13, 2012 @ 7:11 am

    [...] http://www.fortheloveofcooking.net/2009/02/vegetable-tian.html View more posts in: [...]

  15. 15

    Almost Ratatouille | Oops, I blogged. — March 22, 2012 @ 7:44 pm

    [...] for your dining pleasure I have a new recipe, Vegetable Tian. I found it here. This person served it as a side dish, but since the Jeremy and I are trying to eat healthier we [...]

  16. 16

    lunaticg — March 24, 2012 @ 11:47 pm

    This is certainly the recipes that I like.
    Maybe will alter your recipes a bit, add some prawn and squid.

    [Reply]

  17. 17

    Vegetables | Pearltrees — March 28, 2012 @ 11:56 am

    [...] All of my friends loved these roasted vegetables and so did most of the kids. For the Love of Cooking » Vegetable Tian [...]

  18. 18

    Yummy, vegetable Tian! - - Network Panda – cPanel Web hosting, PHP, MySQL, unlimited disk space and bandwidth — March 30, 2012 @ 1:50 am

    [...] http://www.fortheloveofcooking.net/2009/02/vegetable-tian.html View more posts in: [...]

  19. 19

    Susan — April 1, 2012 @ 2:53 pm

    @Jennifer — looks like you would be able to serve this without getting the onions from the bottom of the dish? I’m not a big onion fan unless they’re cooked very well, like these.

    [Reply]

  20. 20

    Alina — April 2, 2012 @ 5:15 am

    This turned out great! It’s so easy and super delicious. I’m always looking for new and interesting ways to prepare veggies as a side, so this recipe is a goldmine! I posted about it on my blog: http://twoladiesandaladle.blogspot.com/2012/04/alinas-veggie-tian.html

    Keep the great food ideas coming!

    [Reply]

  21. 21

    Vegetable Tian | Curiosities By Dickens — April 4, 2012 @ 7:42 am

    [...] For the Love of Cooking » Vegetable Tian. [...]

  22. 22

    Vegetable Tian « A Jew Broad Cooks — April 12, 2012 @ 6:40 pm

    [...] originally wanted to make this recipe for Thanksgiving this next year.  I have it in my recipes on my Pinterest as a recipe that I [...]

  23. 23

    Barbara Rosenzweig — April 13, 2012 @ 8:15 pm

    This looks fabulous! I’m going to try it this weekend!

    BTW, how did you get the pin it button on the post?

    [Reply]

  24. 24

    Vegetable Tian « Springer's Kitchen — April 15, 2012 @ 4:38 pm

    [...] Vegetable Tian from For the Love of Cooking. Share this:TwitterFacebookLike this:LikeBe the first to like this [...]

  25. 25

    Jodi — April 19, 2012 @ 6:44 pm

    At what temperature do you bake this??

    [Reply]

    • Jodi replied: — April 19th, 2012 @ 6:45 pm

      nevermind, just found the answer in the printable version :)

      [Reply]

  26. 26

    Liz — April 27, 2012 @ 7:54 pm

    This is such a delicious recipe!! Its easy and fancy! Loved it!

    [Reply]

  27. 27

    Elisa — May 14, 2012 @ 10:57 pm

    Made this for dinner tonight. It was so easy and it was a big hit! About to have seconds!

    [Reply]

  28. 28

    Megan@BlueStarVermont.com — May 18, 2012 @ 7:23 pm

    Thanks so much for my next new veggie side dish!

    [Reply]

  29. 29

    Joy Talbot — May 28, 2012 @ 4:24 pm

    Did anybody have trouble with the potatoes not being tender? We think we should have parboiled them first. I don’t see from the comments than anyone else seemed to have a problem.

    [Reply]

    • Emily replied: — February 3rd, 2013 @ 8:04 pm

      Yes, I did. I feel like I’ve been baking it forever and they’re still undercooked.

      [Reply]

  30. 30

    Teresa — June 5, 2012 @ 8:48 am

    How many servings does this make? I’m trying to figure out how many Weight Watcher’s points this is because it looks delicious!!

    [Reply]

    • Pam replied: — June 5th, 2012 @ 10:54 am

      It served 4 adults and 4 children. I hope this helps.

      Cheers,
      Pam

      [Reply]

      • Teresa replied: — June 5th, 2012 @ 10:55 am

        Thank you so much!!! I can’t wait to make this! :)

  31. 31

    Week Six of CSA « Soaking in God's blessings, one journey at a time. — June 5, 2012 @ 9:50 am

    [...] This yummy looking Vegetable Tian from For the Love of Cooking. [...]

  32. 32

    CSA Week 6 Follow Up « Soaking in God's blessings, one journey at a time. — June 6, 2012 @ 10:35 am

    [...] to take advantage of the cooler house temperature, I’ve already made the Vegetable Tian from For the Love of Cooking! Check it [...]

  33. 33

    Shana — June 6, 2012 @ 5:31 pm

    I made this tonight with goodies from our CSA box. Instead of tomatoes, I used thinly sliced beets. No thyme here, so fresh rosemary & parsley and a bit of freshly grated ginger did the trick.

    Great recipe! Thanks

    [Reply]

  34. 34

    Winner winner chicken dinner « ctcarra — June 6, 2012 @ 5:36 pm

    [...] new and yummy dinners so far this week. First one was a vegetable tian with potatoes, Roma tomatoes, onion, zucchini , squash, topped with parm [...]

  35. 35

    Tim — June 25, 2012 @ 10:05 pm

    Is there a nutritional round-up on this recipe? Carb grams, etc?

    [Reply]

    • Pam replied: — June 26th, 2012 @ 6:15 pm

      Tim,

      I am sorry. I don’t have the nutritional information on my recipes.

      Pam

      [Reply]

  36. 36

    WHOLE FOODS July 2012 Menu | OAMC from Once A Month Mom — July 1, 2012 @ 3:00 am

    [...] big day, including Chewy Cherry Almond Granola Bars, Sweet Peach and Mustard Grilled Pork Chops, Vegetable Tian, and Chipotle Burgers. The pork chops and burgers don’t even require indoor cooking on [...]

  37. 37

    I Know I'm Serving Burgers and Chicken, But What Do I Serve on the Side? | Mother Rimmy's Cooking Light Done RightMother Rimmy's Cooking Light Done Right — July 2, 2012 @ 2:46 pm

    [...] easy vegetable tian adapted from For the Love of Cooking would be terrific with your grilled chicken, and it’s a great use for summer squash. Sweet [...]

  38. 38

    Charlotte — July 7, 2012 @ 6:24 pm

    Just made this today and love it! One of my favorite veg recipes!!

    [Reply]

  39. 39

    DEANNA O'BRIEN — July 17, 2012 @ 1:10 pm

    I MADE THIS TODAY I LOVE IT THANKS!

    [Reply]

  40. 40

    Squash Out the Wazoo | Karla M Curry — July 19, 2012 @ 8:28 am

    [...] For the Love of Cooking’s Vegetable Tian [...]

  41. 41

    Laura — July 25, 2012 @ 6:14 pm

    Finally got around to making this. Potatoes were a little undercooked, should’ve probably left it in for a little longer. Substituted the parm for goat cheese (just because I didn’t have any) and it turned out pretty tasty!

    Will definitely make again!

    [Reply]

  42. 42

    Eat Your 2 & 5 - All Yours Styling | All Yours Styling — August 6, 2012 @ 2:05 pm

    [...] I know I should be eating more healthy, especially being gluten intolerant, but I’m pretty lazy. It’s easier to grab some chips than to fight with a fork and salad, believe me when I say that I don’t hold this against you if you feel the same. Not to mention it’s cheaper to get a burger than to have a foccacia made in front of you. I get it, I totally get that $10 for a sandwich is crazy. Vegetable Tian – For The Love Of Cooking [...]

  43. 43

    Donna — August 6, 2012 @ 6:24 pm

    I made this veggie dish twice this week.
    My husband & family loved it. I did omit the potatoes
    and used Mrs Dash onion & herb seasoning because of
    His dietary needs. It was delicious.

    [Reply]

  44. 44

    Krista — August 8, 2012 @ 4:35 pm

    This was AMAZING!!!! I paired it with your garlic and basil chicken. My husband had three helpings, and my 3 yr old son ( who is super picky) had seconds. This is definitely going in my recipe box! Thank you!

    [Reply]

  45. 45

    Vegetable Tian | relativetaste — August 13, 2012 @ 4:25 pm

    [...] from For the Love of Cooking. Share this:EmailFacebookStumbleUponTwitter Cancel [...]

  46. 46

    Vegetable Tian (roasted vegetables)Budget For Health — August 15, 2012 @ 12:42 pm

    [...] hot or cold layered dish. It makes sense once you see the dish. My pin was linked to a site called For the Love of Cooking (who got the recipe from the book Barefoot in Paris). As I’m writing this post, the dish is in my [...]

  47. 47

    French Garden Vegetable Tian | Collegiate Culinaire — August 16, 2012 @ 4:14 am

    [...] with French style and cuisine, this colorful casserole is both pretty to look at and tasty to eat. For the Love of Cooking can give you the multiple-serving version, but my dish-for-one is shared below. Mange [...]

  48. 48

    Roasted Vegetable Tian | My Southern Charmed Life — August 18, 2012 @ 2:40 pm

    [...] found this recipe at For the LoveofCooking.com (via pinterest, of course) and knew immediately I was going to have to give it a whirl.  I love [...]

  49. 49

    Kathryn — September 19, 2012 @ 10:48 am

    I made this dish for my family’s Sunday night dinner. Everyone loved it. It was a hit for us because one of my daughter’s is a vegetarian so I accompanied this with meatballs and she was full enough on this dish and it had a lot of variety with the tomatoes, squash, potatoes and zucchini!

    [Reply]

  50. 50

    Karie — October 2, 2012 @ 6:12 pm

    Just thought I’d thank you for sharing such a yummy and healthy veggie dish. I thought it might be boring, but NO! I loved it. Full of great flavor and so simple. Very impressive!

    [Reply]

  51. 51

    leslie — October 8, 2012 @ 9:22 am

    very pretty and tasty dish. the potatoes were completely undercooked though, even cooking for a bit longer than the instructions recommended. next time i will microwave the potatoes a bit first.

    [Reply]

  52. 52

    Fresh Recipes for the Herbavore-Loving Fool | bridefied — October 14, 2012 @ 4:04 pm

    [...] For the Love of Cooking’s Vegetable Tian (top left) [...]

  53. 53

    Jill — October 17, 2012 @ 5:38 pm

    I just made this and it was so good.
    Well, I didnt have potatoes, so i just did a yellow squash and a zuchini, and added some brussel sprouts cut in half to it. I used coconut oil instead of olive oil, and it was great! My husband and I are new to the plant based diet, and this was a great start! Thank you so much.

    [Reply]

  54. 54

    Lauren D. — October 19, 2012 @ 5:36 pm

    I’m planning on making this for a brunch I am putting on this Tuesday… Have you ever made this the night before and reheated?? Thanks :)

    [Reply]

  55. 55

    Sockmonkeys Kitchen — November 19, 2012 @ 7:21 pm

    Gorgeous, and it very well may grace my Thanksgiving table on Thursday. Yes, I know, not traditionally Thanksgivingy, but it’s such a beautiful thing to behold~ so who knows! Plus, if I only parmesan half, my Dairy-free, Paleo attenders will be able to enjoy as well as my traditional guests. Yay to that!
    As I was searching, I’ve noticed that others have taken your recipe and not given you credit :( But I know it’s yours!)

    [Reply]

  56. 56

    Laura — November 19, 2012 @ 9:51 pm

    Is there a vegan substitute for the Parmesan?

    [Reply]

    • Pam replied: — November 20th, 2012 @ 8:06 am

      Laura,

      I have no idea… I am sorry I am not much help. I am sure Google can help you find one!

      Cheers,
      Pam

      [Reply]

  57. 57

    Thanksgiving Recipe Ideas | My Best Cookbook — November 20, 2012 @ 11:06 pm

    [...] Vegetable Tian [...]

  58. 58

    Diets — December 5, 2012 @ 4:25 am

    You had a great start with olive oil in your recipes that is more beneficial for those who are diet conscious.

    [Reply]

  59. 59

    Whats`s on Tonight`s Dinner Menu? - cooking, cuisine, meat, vegetables, restaurants, diet, prices, allergies... - Page 204 - City-Data Forum — December 7, 2012 @ 1:35 pm

    [...] [...]

  60. 60

    Carole Baz — December 9, 2012 @ 4:23 pm

    I’ve made this dish several times now, it’s become a family favorite. Sometimes I’ve had trouble with getting the potatoes cooked, so I try to make sure that the zucchini or tomatoes are close in size to the potato slices and trust the potatoes will absorb the moisture from the softer veggies which are placed on both sides of the potato. Instead of putting the onion and garlic on the bottom of the dish, I spread them across the top so that the juices will seep down into the veggies for added flavor. Sometimes I sprinkle other herbs on the top besides the thyme. I find that it takes longer to cook than the recipe, tho, but it may be because I pack the veggies much tighter than they appear in the photo, where they are almost laying on top of each other at an angle and mine are more upright, but I have a large family that I’m feeding, so I’m likely squeezing more into my dish. I’ve used small red bliss, too, which seem softer to me. FYI, any leftovers are absolutely DELICIOUS when scrambled into eggs the following morning or used in an omelette!

    [Reply]

  61. 61

    Vegetable tian « merrifood — December 31, 2012 @ 6:02 pm

    [...] Vegetable tian (adapted from For the Love of Cooking) [...]

  62. 62

    RomyNick — January 20, 2013 @ 7:50 am

    hi!!! I’m Romina from Buenso Aires, Argentina. I’m making the recipe at this very momen, following your indication. I hope it be delicious!!! :D

    [Reply]

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