When a recipe compels me to run to the store for ingredients and start cooking post haste, it usually involves pasta, cream, cheese or chocolate (and often, combinations of the above). So I was surprised to find myself hauling buns to the market for vegetables this week. Vegetable tian makings, to be precise.
The word “tian” is French and describes a shallow earthenware casserole dish which in the case of vegetable tian, is filled with sliced veggies, herbs and cheese, and then roasted. In other words, healthy deliciousness.
Oh and it’s easy. Just chop, slice, arrange and bake. That’s it! I was blown away by the complex flavor and can’t wait to make this one again.
Prep time: 15 minutes
Cook time: 45 minutes
Adapted a wee bit from The Comfort of Cooking.
– 1 large onion, chopped*
– 2-3 garlic cloves, chopped
– Olive oil
– 1 medium zucchini
– 1 medium yellow squash
– 1 medium potato (baking or sweet)
– 2 roma tomatoes
– Italian seasoning
– Salt, pepper, cayenne
– 1/4 cup shredded mozzarella
– Shredded Parmesan
1. Preheat oven to 400 degrees
2. Slice squash, potatoes and tomatoes thinly, about 1/8-1/4 inch.
3. Saute onion in olive oil until translucent, adding garlic after the first couple minutes of cooking.
4. Lightly grease a pie plate and add the onion/garlic mix.
5. On top of the onions, arrange the veggies in an alternating pattern.
6. Dust with Italian seasoning and spices. Drizzle with olive oil.
7. Cover tightly with foil and bake for 30 minutes.
8. Remove foil, sprinkle with cheese and bake until cheese is bubbly and brown.
1. I used a light colored sweet potato, even though I hate sweet potatoes, and it was still good. If you’re adamantly opposed, use a regular spud.
2. To save time, you could skip the onion saute and instead go the Martha Stewart route— slice and add them to the veggie pattern. I’m going to do this next time.
3. Hate one of the included veggies? Omit or substitute. I think it would be delish with peppers and mushrooms, too.
Other yummy things: