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Summer Vegetable Tian

Summer Vegetable Tian with tomatoes, zucchini and potatoes is a beautiful Provencal-inspired dish!  Vary the veggies with eggplant, yellow squash and peppers, too!

Late Summer Vegetable Tian

It’s usually so oppressively hot here I can’t wait for summer to end and experience that first chill in the air.  However, we’ve had a chill in the air quite a few times this summer and now it’s slipping away all too quickly.

Our garden is still producing zucchini and tomatoes–and at times it’s been a burden figuring out ways to use all the zucchini.  Now that’s it’s getting into late August, I’m appreciating any and all produce our garden decides to give us.

This casual, yet elegant Provencal Summer Vegetable Tian (pronounced “tyan”) adapted from Ina Garten’s Barefoot in Paris is the perfect way to use up those late-summer gifts from the garden.  I love Ina’s recipes; they’re clean, easy, are well-tested and simply fabulous!

What is a tian?

Tians are similar to ratatouille.  A tian describes the shallow (generally earthenware) baking dish along with the food that is cooked inside it.  The vegetables cook in their own juices; no other liquid is usually required except perhaps a slight drizzle of olive oil.  If using peak-of-summer tomatoes, adding any more liquid won’t be necessary.

Any shallow baking dish such as a 9 x 13-inch baking dish or gratin will work for this Summer Vegetable Tian.  Arrange the vegetables in individual baking dishes and this dish will be the hit of your next dinner party.

Which vegetables are used in a tian?

The vegetables in tians are interchangeable but are generally Mediterranean-style:

  • Yellow squash
  • Zucchini
  • Eggplant
  • Potatoes
  • Mushrooms
  • Onions

Because this vegetable tian includes potatoes, it makes a substantial side dish for simply roasted meat, poultry or grilled fish.  It also makes a hearty entrée for the vegetarian friend who comes to dinner.

Can tians be made ahead?

To make this Summer Vegetable Tian ahead, assemble, bake until the potatoes are tender, cool, and store up to two days.  When needed, heat in the oven loosely covered with aluminum foil until hot. Then, proceed with adding the remaining cheese and lightly browning the top. I don’t recommend storing fully assembled without baking–the potatoes will discolor. Tucking the potatoes in at the last minute is also an option.

This recipe calls for Gruyère cheese which is on the pricey side, but almost any white cheese that can be shredded — such as mozzarella or Swiss — will work. The tian will be wonderfully juicy and bubbling when you remove it from the oven. Let it rest a bit before serving.

For more amazing vegetable casserole recipes, be sure to try my:

Layered Zucchini Corn Casserole

Layered Zucchini Corn Casserole is Southern-inspired, creamy, cheesy and the perfect way to enjoy a summer vegetable bounty!

Italian Summer Vegetable Casserole

Italian Summer Vegetable Casserole is the best of summer produce in a beautiful Mediterranean-inspired dish! The vegetables are grilled first for a touch of smokiness, then smothered and layered with marinara sauce and cheese. This beautiful combination is then baked until bubbling and crusty!

Brown Rice Cheddar Kale Casserole

Southwestern Summer Squash Casserole

Southwestern Summer Squash Casserole is an updated twist on a classic Southern-style favorite with the kick of fresh green chiles!

Healthier Turkish Eggplant Casserole - Imam Bayildi

Healthier Turkish Eggplant Casserole is spin on the classic Imam Bayildi, known for the extravagant amount of olive oil that's typically in it.  Here's a lighter version without all the oil but with all the flavor!

Brown Rice and Summer Vegetable Casserole with Feta and Black Olives

Brown Rice and Summer Vegetable Casserole with Feta and Black Olives is perfect vegetarian comfort food!  Topped with fresh tomatoes, it's especially wonderful in the late summer!

Zucchini Yellow Squash and Quinoa Casserole

Zucchini, Yellow Squash and Quinoa Casserole is a delicious way to use a summer bounty of zucchini and yellow squash either as a side dish or hearty meatless meal!  With a delightfully creamy texture, the goodness and protein of quinoa, the crunchy topping, it's worth turning your oven on for!

Southwestern Squash Corn and Poblano Casserole

Southwestern Squash, Corn and Poblano Casserole is a spicy and delicious twist on a classic squash casserole with corn and earthy, slightly smoky poblano peppers!

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Yield: 6-8

Summer Vegetable Tian

Summer Vegetable Tian

Summer Vegetable Tian with tomatoes, zucchini and potatoes is a beautiful Provencal-inspired dish!  Vary the veggies with eggplant, yellow squash or peppers, too!

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 3 tablespoons olive oil, plus more to coat baking dish
  • 2 large onions, halved and thinly sliced
  • 8 cloves garlic, thinly sliced
  • 2 teaspoons chopped fresh thyme, divided
  • salt and freshly ground black pepper, to taste
  • 1 cup grated Gruyere cheese, divided
  • 3/4 pound (2 medium) zucchini
  • 5 large plum tomatoes
  • 1 pound baby red or Yukon gold potatoes

Instructions

  1. Preheat oven to 375 degrees. Brush a large, shallow baking dish with olive oil.
  2. In a large sauté pan, heat olive oil over medium-high heat. Add the onion and cook 8 to 10 minutes or until beginning to soften.
  3. Add the garlic and cook 1 to 2 more minutes. Add half the thyme and salt and black pepper to taste.
  4. Drain off any excess oil. Transfer to the prepared baking dish and allow to cool while preparing the vegetables.
  5. Sprinkle half the cheese over onions.
  6. Slice the zucchini, tomatoes and potatoes into 1/4-inch slices.
  7. While the vegetables are on your cutting board, season with salt and black pepper.
  8. Layer vegetables alternately in the dish on top of the onions and cheese, fitting tightly to make one layer. If any vegetables are left, tuck them in wherever you can to use them up.
  9. Once they're arranged, sprinkle with more salt, black pepper and remaining thyme.
  10. Cover the dish with aluminum foil and bake 35-40 minutes or until potatoes are tender.
  11. Uncover the dish, sprinkle the cheese on top, and bake for another 25-30 minutes, or until lightly browned.
  12. Allow to rest 10 minutes before serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 279Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 25mgSodium 231mgCarbohydrates 28gFiber 4gSugar 7gProtein 11g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
© Carol | From A Chef's Kitchen
Cuisine: French / Provencal / Category: Side Dishes - Beans, Rice & Grains
Summer Vegetable Tian with tomatoes, zucchini and potatoes is a beautiful Provencal-inspired dish!  Vary the veggies with eggplant, yellow squash and peppers, too! #vegetable #vegetarian #Frenchcooking #Frenchfood #sidedish

Reader Interactions

Comments

  1. Jo says

    What cheese would you recommend for heart healthy diet? We are experimenting with new veg recipes and this looks awesome!

    Reply

    • Carol says

      Hi, Jo, Cheese is pretty much where heart-healthy ends. You could use a reduced-fat 2% cheese. I don’t recommend fat-free cheese, it’s like putting plastic in your food. Also, another option is to use less of a really good, nutty cheese such as Parmesan, Asiago or the Gruyere. Thanks so much and great to hear from you!!

      Reply

  2. Anne McCarroll says

    I made this vegetable tian for a dinner party and my guests raved! Even my kids beg for it over and over. It’s a no fail recipe!

    Reply

  4. Erin says

    I’m obsessed with zucchini and try to eat it as much as I can during the Summer but it can get boring since I only know a few ways to make it. I can’t wait to try this so I can extend my zucchini season a little longer.

    Reply

  11. Patti says

    Carol, I’m not a chef, merely a home cook. I notice that there are similarities between this dish and Ratatouille, a dish I’ve only made once, but we all loved. Like you, I’m getting produce from my garden with zucchini and tomatoes being the stars this year. I always have potatoes, so I’m definitely planning to make this. It’s almost too pretty to eat.

    Reply

  13. Cheryl says

    This looks gorgeous. I love it when you can pull fresh, yet simple ingredients and make something so wonderful and flavorful!

    Reply

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