Best 9 Seasonal Vegetable Tian Recipes

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Are you looking for a vibrant and savory vegetarian dish to grace your dinner table? Look no further than the seasonal vegetable tian. This Provençal dish is a delightful combination of fresh vegetables, herbs, and cheese, all baked together in a stunning layered casserole. Not only is it a feast for the eyes, but it's also a culinary symphony of flavors that will tantalize your taste buds. With its colorful presentation and irresistible aroma, the seasonal vegetable tian is sure to be the star of any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE TIAN



Vegetable Tian image

Provided by Ina Garten

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 10

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated

Steps:

  • Preheat the oven to 375 degrees F.
  • Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
  • Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

PROVENçAL-STYLE SUMMER VEGETABLE TIAN



Provençal-Style Summer Vegetable Tian image

This Provençal-style gratin is a dish of summery, simple vegetables cooked just long enough to soften without losing their fresh flavor. With a generous amount of parmesan, and olive oil the tian is both delicious and has an easy-to-execute upscale presentation. Look for veggies that are all around the same diameter and use a mandoline to get uniform slices. Pair this side dish with any classic American or French protein.

Provided by Emily Nabors Hall

Time 50m

Yield Yield: serves 6 (serving size: 1 slice)

Number Of Ingredients 9

3 small tomatoes (about 6 oz. each), cut into 1/4-in. slices
2 large yellow squash (about 9 oz. each), cut into 1/4-in. slices
1 large zucchini (about 12 oz.), cut into 1/4-in. slices
1 small eggplant (about 14 oz.), cut into 1/4-in. slices
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
6 tablespoons extra-virgin olive oil
1 garlic clove, grated
2 1/2 ounces Parmesan cheese, finely shredded (about 3/4 cup)

Steps:

  • Preheat oven to 400ºF. Spread tomato, squash, zucchini, and eggplant slices out on a rimmed baking pan, exposing as much of each slice as possible. Sprinkle vegetables evenly with 3/8 teaspoon of the salt.
  • Arrange stacked slices of vegetables in a pattern upright in a lightly greased 2 1/2-quart baking dish. Sprinkle with pepper and remaining 1/2 teaspoon salt.
  • Whisk together oil and garlic, and drizzle evenly over vegetables. Sprinkle with Parmesan. Bake in preheated oven until cheese is lightly golden, and vegetables are tender and begin to char on top, about 25 minutes.

Nutrition Facts : Calories 179, Carbohydrate 10 g, Fat 14 g, Fiber 3 g, Protein 5 g, SaturatedFat 3 g, Sodium 410 mg, Sugar 5 g, UnsaturatedFat 10 g

SEASONAL VEGETABLE TIAN



Seasonal Vegetable Tian image

Layered seasonal vegetables are baked until they are meltingly tender.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h15m

Yield Makes one 9-inch tian

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, quartered lengthwise, rinsed well, and cut into 1/4-inch slices (1 1/2 cups)
1 garlic clove, minced
Coarse salt and freshly ground pepper, to taste
1 zucchini, unpeeled, very thinly sliced (1 cup)
1 yellow squash, unpeeled, very thinly sliced (1 cup)
2 plum tomatoes, very thinly sliced (3 cups)
1 small Italian eggplant, unpeeled, very thinly sliced (1 cup)
1/4 cup dry white wine, such as Sauvignon Blanc
1 tablespoon chopped fresh oregano
Grated Parmesan, for serving

Steps:

  • Preheat oven to 375 degrees. Heat 3 tablespoons oil in a large skillet over medium heat. Add leek and garlic, season with salt and pepper, and cook until soft, about 4 minutes. Spread in a 9-inch gratin or round baking dish.
  • Arrange vegetables on leek in slightly overlapping circles, alternating zucchini, squash, tomatoes, and eggplant.
  • Top with wine, 1 tablespoon oil, oregano, salt, and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan.

VEGETABLE TIAN



Vegetable Tian image

This is another fantastic recipe form Martha Stewart. This was the first time I had made a Tian, and it was simply delicious!! The marrying of all the flavors, just beautiful -

Provided by Chef mariajane

Categories     One Dish Meal

Time 1h

Yield 1 9-inch tian

Number Of Ingredients 11

6 tablespoons extra virgin olive oil
1 leek, white and pale green parts only, quartered lengthwise, rinsed well and cut into 1/4 inch slices (1 1/2 cups)
1 garlic clove, minced
coarse salt & freshly ground black pepper, to taste
1 zucchini, unpeeled, very thinly sliced (1 cup)
1 yellow squash, unpeeled, very thinly sliced (1 cup)
2 plum tomatoes, very thinly sliced (3 cups)
1 small italian eggplant, unpeeled, very thinly sliced (1 cup)
1/4 cup dry white wine, such as Sauvignon Blanc
1 tablespoon fresh oregano, chopped
parmesan cheese, grated for serving

Steps:

  • Preheat oven to 375°F heat 3 tablespoons oil in a large skillet over medium heat. Add leek and garlic, season wiht salt and pepper, and cook until soft, about 4 minutes. Spread in an 9-inch gratin (round) baking dish.
  • Arrange vegetables on leeks in slightly overlapping circles, alternating zuccini, squash tomatoes, and egg plant.
  • Top with wine, 1 tablespoons oil, oregano, salt and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan.

Nutrition Facts : Calories 1043.2, Fat 83.4, SaturatedFat 11.6, Sodium 79.4, Carbohydrate 65, Fiber 26.5, Sugar 27, Protein 13.1

VEGETABLE TIAN



Vegetable Tian image

A meddley of colorful vegetables comprise this summery vegetable tian, making it a mouthwatering side dish or main.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

1 head garlic, separated into cloves with all but 1 clove unpeeled
1/3 cup olive oil
1 yellow squash, about 6 ounces, thinly sliced crosswise
1 small Japanese eggplant, about 6 ounces, thinly sliced crosswise
1 zucchini, about 6 ounces, thinly sliced crosswise
4 plum tomatoes, about 1 pound, sliced lengthwise 1/4-inch thick
1 medium red onion, thinly sliced crosswise
Coarse salt and freshly ground pepper
Sprigs of thyme, rosemary, oregano, or marjoram

Steps:

  • Heat oven to 400 degrees.
  • Halve the peeled garlic clove and rub bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil. Arrange vegetables in dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter herbs on top and drizzle with remaining oil to coat generously. Add garlic cloves evenly over the top.
  • Bake 25 minutes, then baste vegetables with oil from pan, and continue baking until tender and browned, about 25 minutes more.

VEGETABLE TIAN



Vegetable Tian image

If you don't have a shallow baking dish for this vegetable tian, you can use a 9-inch square baking dish. This dish is full of nutritious vegetables-which is just one aspect of why we love this flavorful recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 55m

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 small onion, halved and thinly sliced
1 large garlic clove, thinly sliced
1 tablespoon fresh oregano
Coarse salt and freshly ground pepper
2 medium carrots, sliced diagonally 1/8 inch thick
1 medium zucchini, sliced 1/8 inch thick
1 medium Red Bliss potato, sliced 1/8 inch thick

Steps:

  • Preheat oven to 425 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Add onion, garlic, and oregano, and toss to coat. Season with salt and pepper.
  • Arrange remaining vegetables over onion mixture, alternating carrots, zucchini, and potato, and overlapping each. Drizzle with 1 tablespoon oil; season with salt and pepper. Cover with parchment, then foil. Roast in oven for 20 minutes. Uncover, drizzle with remaining tablespoon oil, and roast, basting with pan juices every 10 minutes, until tian is light gold, about 25 minutes. Let cool slightly; serve.

VEGETABLE AND ORZO TIAN



Vegetable and Orzo Tian image

This recipe appears in the cookbook "Dinner Illustrated." (Steve Klise/America's Test Kitchen.

Provided by gailanng

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

3 ounces parmesan cheese
2 shallots (green onions)
4 garlic cloves, divided
1 cup orzo pasta
1 teaspoon dried oregano or 3 tablespoons fresh oregano, minced
1/8 teaspoon red pepper flakes
salt and pepper
1 zucchini
1 summer squash
12 ounces plum tomatoes
1 3/4 cups vegetable broth
1 loaf rustic bread
2 tablespoons olive oil, divided
fresh basil (to garnish)

Steps:

  • Adjust one oven rack to middle position and a second rack 6 inches from broiler element and heat oven to 425°F Grate Parmesan (1 1/2 cups). Mince shallots. Mince 3 garlic cloves. Combine orzo, oregano, pepper flakes, 1/2 cup grated Parmesan, shallots, minced garlic and 1/4 teaspoon salt in bowl. Spread mixture evenly into broiler-safe 13-by-9-inch baking dish.
  • Slice zucchini and squash 1/4 inch thick. Core tomatoes and slice 1/4 inch thick. Alternately shingle zucchini, squash and tomatoes in tidy rows on top of orzo.
  • Carefully pour broth over top of vegetables. Bake on lower rack until orzo is just tender and most of broth is absorbed, about 20 minutes. Meanwhile, slice four 3/4-inch-thick slices of bread and spread out evenly over rimmed baking sheet; set aside.
  • Remove dish from oven and heat broiler. Drizzle vegetables with 1 tablespoon oil, and sprinkle with remaining 1 cup Parmesan. Broil on lower rack until nicely browned and bubbling around edges, about 5 minutes. Remove dish from oven and let rest for 10 minutes.
  • While tian rests, broil bread on upper rack, flipping as needed, until well toasted on both sides, about 4 minutes. Peel remaining 1 garlic clove and rub one side of each toast with garlic, then drizzle toasts with remaining 1 tablespoon oil and season with salt and pepper to taste.
  • Chop 2 tablespoons basil and sprinkle over tian. Serve with toasts.

Nutrition Facts : Calories 617.4, Fat 17.2, SaturatedFat 5.5, Cholesterol 18.7, Sodium 850.3, Carbohydrate 92.2, Fiber 6, Sugar 10.2, Protein 23.7

FRESH VEGETABLE TIAN



Fresh Vegetable Tian image

Roasted potatoes, eggplant, zucchini and tomatoes, topped with roasted garlic and served with crusty bread. The dish has few seasonings, allowing the flavor of the vegetables to shine. Although it's not necessary, when choosing the vegetables, pick them in somewhat the same diameter. It will make alternating them in the baking dish easier and more visually appealing. A lovely dish.

Provided by sugarpea

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil, divided
2 medium baking potatoes, peeled and thinly sliced
1 small Japanese eggplant, thinly sliced on diagonal
1 small zucchini, thinly sliced on diagonal
4 plum tomatoes, thinly sliced
coarse salt
fresh ground black pepper
4 sprigs fresh rosemary
1 head garlic
1/3 cup shredded gruyere cheese
crusty bread, sliced 1/2 inch thick and toasted,for serving (optional)

Steps:

  • Preheat oven to 400°; grease a 9" x 13" baking dish with 1 T olive oil.
  • Arrange the vegetables in the dish in slightly overlapping rows, alternating potato, eggplant, zucchini and tomato; season with salt and pepper; place rosemary sprigs on top and garlic in the center of the dish; drizzle everything with the remaining 3 T of oil.
  • To keep the dish moist and tender, swirl the dish to move the oil around every 10 minutes; bake 40-50 minutes, until vegetables are tender and garlic is soft.
  • Remove from oven; remove the rosemary sprigs and set the garlic aside to cool a bit; squeeze the garlic flesh into a bowl and mash; spread it on the vegetables or on the toast if you prefer; sprinkle vegetables with cheese and return to oven 2-3 minutes until cheese is just melted; serve warm.

VEGETABLE TIAN



Vegetable Tian image

This colorful, hearty and delicious Vegetable Tian originated in Provence, France. A mandoline makes easy work of slicing all the vegetables, but if you don't have one, a knife will work well. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 2h15m

Yield 8 servings.

Number Of Ingredients 17

2 tablespoons olive oil
1 cup panko bread crumbs
2 cups finely chopped red onion
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons dry red wine
1/2 small butternut squash (about 3/4 pound)
2 large russet potatoes
1 large zucchini
2 large tomatoes
2 tablespoons fresh lemon juice
1-1/2 teaspoons herbes de Provence
1 teaspoon sea salt or Himalayan pink salt
1 teaspoon coarsely ground pepper
1 cup shredded Gruyere cheese
1/2 cup panko bread crumbs
2 tablespoons clarified butter or ghee, melted

Steps:

  • Preheat oven to 400º. Lightly grease a 10-in. cast iron skillet; sprinkle with 1 cup panko breadcrumbs. In another skillet, cook onions in olive oil over medium heat until tender, 4-5 minutes. Add garlic and red pepper flakes; cook 1 minute. Stir in red wine; cook until mixture is almost dry, 1-2 minutes. Spread onion mixture in the bottom of the prepared cast iron pan; set aside. , With a mandoline or sharp knife, cut the squash, potatoes, zucchini and tomatoes into ¼-inch-thick slices. On a flat surface, layer vegetables into stacks, starting with a potato slice, tomato, squash and zucchini. Arrange stacks on their sides around outside edge of prepared skillet in a circular pattern. Make a second, alternating circle in the center. Drizzle lemon juice over vegetables and sprinkle with herbes de Provence, salt and pepper. Cover with foil; bake until vegetables are almost tender, 1 hour. Meanwhile, in a small bowl, combine cheese, ½ cup panko and clarified butter. , Remove foil; sprinkle with topping. Bake until cheese is melted and starting to brown, about 15 minutes. Remove and let stand at least 10 minutes before serving.

Nutrition Facts : Calories 287 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 387mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 6g fiber), Protein 9g protein.

Tips:

  • Choose fresh, seasonal vegetables. This will ensure that your tian is packed with flavor.
  • Cut the vegetables into uniform slices. This will help them cook evenly.
  • Layer the vegetables in a baking dish, alternating between colors and textures. This will create a visually appealing dish.
  • Season each layer of vegetables with salt, pepper, and herbs. This will help to enhance their flavor.
  • Drizzle olive oil over the vegetables. This will help them to brown and crisp up in the oven.
  • Bake the tian in a preheated oven until the vegetables are tender and golden brown. Keep an eye on it to prevent burning.
  • Let the tian cool slightly before slicing and serving. This will help it to hold its shape.

Conclusion:

Vegetable tian is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover vegetables. With its colorful layers and flavorful ingredients, vegetable tian is sure to be a hit with your family and friends. So next time you're looking for a healthy and satisfying meal, give this recipe a try.

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