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    Home » Recipes » Side Dishes - Vegetables

    By Carol Published: Aug 16, 2014 Modified: Sep 29, 2021 | This post may contain affiliate links. Please read my disclosure.

    Vegetable Tian Recipe

    Jump to Recipe
    4.63 from 8 votes
    1 hour 30 minutes
    Late Summer Vegetable Tian is a beautiful Provencal-inspired side dish or vegetarian main dish.

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

    Photo of Late Summer Vegetable Tian in white gratin dish on wood background.

    TABLE OF CONTENTS - Find the Info You Need FAST!

    • The inspiration behind this recipe:
    • What is a tian?
    • Which vegetables are used in a tian?
    • Can tians be made ahead?
    • For more summer vegetable casseroles, try my:
    • Vegetable Tian Recipe
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    The inspiration behind this recipe:

    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 summer vegetable casseroles, try my:

    • Yellow Squash and Tomato Gratin with Two Cheeses
    • Zucchini, Yellow Squash and Quinoa Casserole
    • Healthier Turkish Eggplant Casserole
    • Southwestern Squash, Corn and Poblano Casserole
    • Layered Zucchini Corn Casserole
    • Southwestern Summer Squash Casserole
    • Black Bean and Yellow Squash Enchilada Casserole
    • Italian Summer Vegetable Casserole

    Vegetable Tian Recipe

    4.63 from 8 votes
    By: Carol | From A Chef's Kitchen
    This Vegetable Tian with tomatoes, zucchini and potatoes is a beautiful Provencal-inspired dish!  Vary the veggies with eggplant, yellow squash or peppers, too!
    PRINT RECIPE PIN RECIPE TEXT INGREDIENTS TO PHONE SAVE RECIPE Saved!
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Side Dishes - Beans Rice and Grains
    Cuisine French / Provencal
    Servings 8
    Calories 193 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • 13 x 9 Baking Dish
    • Cheese/Box Grater

    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
    • 2 medium zucchini
    • 5 large large plum tomatoes
    • 1 pound baby potatoes - such as red or Yukon gold

    Instructions
     

    • Preheat oven to 375 degrees. Brush a large, shallow baking dish with olive oil.
    • 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.
    • Add the garlic and cook 1 to 2 more minutes. Add half the thyme and salt and black pepper to taste.
    • Drain off any excess oil. Transfer to the prepared baking dish and allow to cool while preparing the vegetables.
    • Sprinkle half the cheese over onions.
    • Slice the zucchini, tomatoes and potatoes into ¼-inch slices.
    • While the vegetables are on your cutting board, season with salt and black pepper.
    • 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.
    • Once they're arranged, sprinkle with more salt, black pepper and remaining thyme.
    • Cover the dish with aluminum foil and bake 35-40 minutes or until potatoes are tender.
    • Uncover the dish, sprinkle the cheese on top, and bake for another 15-20 minutes, or until lightly browned.
    • Allow to rest 10 minutes before serving.

    Notes

    SUBSTITUTIONS:  Use Mozzarella, white Cheddar or Swiss in place of the Gruyere if desired.

    Nutrition

    Serving: 1 | Calories: 193kcal | Carbohydrates: 18g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 18mg | Sodium: 67mg | Potassium: 542mg | Fiber: 3g | Sugar: 4g | Vitamin A: 603IU | Vitamin C: 30mg | Calcium: 201mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Side Dishes - Vegetables

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    • Instant Pot Artichokes (With Garlic Butter)
    • Roasted Onions (Muffin Pan Method)
    • Creamy Mashed Turnips
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    Categories: Side Dishes - Vegetables

    Reader Interactions

    Comments

    1. Marie says

      August 22, 2022 at 2:37 pm

      Thanks for this delicious-looking recipe, I can't wait to try it. I do have a question though. It seems to me that the potatoes would take longer to cook that the other vegetables. Is this not the case? Have a wonderful day!

      Reply
      • Carol says

        August 24, 2022 at 6:31 am

        Hi, Marie, Thanks so much for your question. The tomatoes and zucchini will definitely get softer than the potatoes. Be sure to use small baby potatoes and only about 1/4-inch thick. Thanks again and hope you enjoy!

        Reply
    2. Nancy says

      June 22, 2022 at 9:39 am

      Do you think I could make this dish a day ahead and just reheat and add cheese on top when ready? Thanks!

      Reply
      • Carol says

        June 22, 2022 at 2:50 pm

        Hi, Nancy, Thanks so much for your question. When I do this for personal chef clients, that's what I do. I bake it covered until the potatoes are tender then uncover it so that some of the liquid evaporates. I then cool and top with the cheese. I have them reheat covered, then uncover to melt and lightly brown the cheese. Thanks again and hope you enjoy!

        Reply
        • Nancy says

          June 23, 2022 at 10:34 am

          5 stars
          Thank you! I’ll start today!

          Nancy

    3. Jo says

      August 03, 2018 at 5:14 pm

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

      Reply
      • Carol says

        August 04, 2018 at 7:58 am

        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
    4. Anne McCarroll says

      June 12, 2018 at 10:50 am

      5 stars
      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
      • Carol says

        June 13, 2018 at 7:28 am

        Thanks so much, Anne! So glad it worked out so well for you and that you all enjoyed!

        Reply
    5. Anne McCarroll says

      June 12, 2018 at 10:50 am

      5 stars
      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
    6. Christine says

      September 10, 2017 at 11:17 pm

      Such a great idea and fun way to use those end of summer vegetables! Looks delicious!

      Reply
    7. Erin says

      September 09, 2017 at 7:45 pm

      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
    8. Abby @ WinsteadWandering says

      September 09, 2017 at 6:03 pm

      The vegetables, the garlic, the cheese ... I'm drooling over this recipe! What a perfect way to prepare seasonal vegetables.

      Reply
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