Colorful Vegetable Tian Recipe: A Delightful Weeknight Dinner
A vibrant and easy vegetable tian, perfect for a weeknight dinner. This dish features thinly sliced colorful vegetables layered over a savory onion and garlic base, topped with melted cheese.
Equipment
- 8×8-inch casserole dish
- skillet
Ingredients
- 1 medium yellow onion
- 2 cloves garlic minced
- 1 Tbsp olive oil
- 1 medium zucchini sliced ¼-inch thick
- 1 medium yellow squash sliced ¼-inch thick
- 1 medium potato sliced ¼-inch thick
- 1 medium tomato sliced ¼-inch thick
- 1 tsp dried thyme
- 1 cup Italian blend cheese shredded
- 1 Tbsp chopped parsley optional
- Salt and black pepper to taste
Instructions
- Preheat oven to 400ºF. Dice onion and mince garlic.
- Sauté diced onion and minced garlic in olive oil in a skillet over medium heat until soft, about 5 minutes.
- Slice zucchini, yellow squash, potato, and tomato into ¼-inch thick rounds.
- Coat an 8x8-inch casserole dish with non-stick spray and spread the sautéed onion and garlic mixture on the bottom.
- Arrange the sliced vegetables in an alternating pattern over the onion mixture.
- Season the vegetables generously with salt, pepper, and thyme.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil, top with shredded cheese, and bake uncovered for 15-20 minutes until the cheese is golden brown.
- Garnish with chopped parsley if desired before serving.
Notes
Fresh vegetables are recommended; do not freeze the dish. Vegetables can be sliced 1-2 days in advance; season just before baking to prevent mushiness. To reduce sogginess, salt sliced vegetables and let sit for 15-30 minutes, then rinse before baking. Herb substitutions: Basil, oregano, or rosemary can replace thyme. Cheese substitutions: Use any available cheese blend.