Name: Vegetable Tian (Roasted Vegetables)
Yield: 6
Cuisine: French
Ingredients: 1 T Extra Virgin Olive Oil; 2 Large Onions (Vidalia or Red/Purple), thinly sliced; 2 Cloves Garlic, minced; 1 Med Shallot, thinly sliced; 1 tsp Red Pepper Flakes; 4 Small White or Yellow Potatoes, washed, unpeeled, thinly sliced; 2 Med Zucchini, thinly sliced; 2 Med Yello Squash, thinly sliced; 4 Med Roma Tomatoes, or any you have on hand, thinly sliced; 1 tsp Kosher Salt; 1/2 tsp Fresh Ground Pepper; 1 T Fresh Thyme Leaves or 1tsp Dried; 1 tsp Fresh Rosemary, chopped or 1/2 tsp Dried; 1/2 Cup Grated Parmesan Cheese

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Vegetable Tian – Roasted Vegetables!

Roasted vegetables is a great use of all kinds of vegetables in a delicious side dish to accompany any protein, or try it as a meatless main dish! It’s beautiful AND delicious!

This is one of those dishes that I couldn’t wait to share with you! I adapted this recipe from Ina Garten’s recipe using the veggies I had on hand.and me thinking I could get a little creative, heh heh.

I could have eaten this whole dish all by myself but alas, I shared!

What is Vegetable Tian?

“Tian” is a French word that describes a shallow casserole dish and the vegetables, herbs and cheese that are cooked in it…French words always seem to make everything sound fancy, amiright?

The great thing about the veggies that we use in this dish is that they are veggies you can get your hands on all year long.

You can vary the recipe in any way you like, too!

In this version, I love that the sautéed onions are the base of the dish; it’s like a little hidden surprise when you scoop out a portion!

How to Make Vegetable Tian (Roasted Vegetables)

This recipe is so easy and the presentation is absolutely beautiful. All you do is slice up all of your veggies and then build from there.

I bet even your pickiest eaters would try this based on it’s beauty alone! Plus, it’s veggies and cheese and who can resist a layer of crunchy, nutty, cheese??

Vegetable Tian (Roasted Vegetables)

Yield: 6

A great use of all kinds of vegetables in a delicious side dish to accompany any protein, or try it as a meatless main dish! It's beautiful AND delicious!

Ingredients

1 T Extra Virgin Olive Oil
2 Large Onions (Vidalia or Red/Purple), thinly sliced
2 Cloves Garlic, minced
1 Med Shallot, thinly sliced
1 tsp Red Pepper Flakes
4 Small White or Yellow Potatoes, washed, unpeeled, thinly sliced
2 Med Zucchini, thinly sliced
2 Med Yello Squash, thinly sliced
4 Med Roma Tomatoes, or any you have on hand, thinly sliced
1 tsp Kosher Salt
1/2 tsp Fresh Ground Pepper
1 T Fresh Thyme Leaves or 1tsp Dried
1 tsp Fresh Rosemary, chopped or 1/2 tsp Dried
1/2 Cup Grated Parmesan Cheese

Instructions

Preheat the oven to 375 degrees.
Spray a medium to large baking dish with non-stick cooking spray
In a medium sauté pan, heat olive oil and cook the onions, garlic and shallots over medium-low heat for 8 to 10 minutes. Once beginning to soften, sprinkle with a little bit of salt, pepper and the red pepper flakes. Continue to sauté until they are happy and translucent.
Spread the onion mixture on the bottom of the baking dish.
Slice the potatoes, zucchini, squash, and tomatoes in equally thick slices. Layer them alternately in the baking dish on top of the onions.
Be sure to fit them tightly, but only make one layer. Sprinkle generously with salt and pepper then add the thyme leaves and rosemary.
When you are finished layering the veggies, drizzle with a little bit of olive oil.
Cover the dish with aluminum foil and bake for 45 minutes, until the potatoes are tender. If they are not tender at this point, cook for an additional 10 minutes.
Uncover the dish, sprinkle the cheese on top, and bake for another 15-20 minutes until the cheese is browned.
Remove from oven, let sit for about 5 minutes, then serve and enjoy!