Roasted Vegetables: Vegetable Tian Recipe

I already like to eat vegetables, but roasted vegetables brings our relationship to a whole new level. I like the mild, sweet flavor from steaming or sautéing, but when they get a little singed around the edges in the oven, I can’t get enough! With that said, when I discovered this recipe on Pinterest I had to make it. I didn’t know what the word Tian in the recipe name meant so I asked Google and it told me Tian is a hot or cold layered dish. It makes sense once you see the dish. My pin was linked to a site called For the Love of Cooking (who got the recipe from the book Barefoot in Paris). As I’m writing this post, the dish is in my oven, my mouth is watering, and my stomach is grumbling. Dave better get home soon so we can chow this thing down…

Often if I don’t the ingredient the recipe calls for, I either skip it or make something up. That method goes well about 75% of the time. I still have two pounds of red-skin potatoes so I use them in my recipe instead of Russets. Other than that, I used the same ingredients.

  • 2 tbsp olive oil (divided)
  • 1 large sweet yellow onion cut in half and sliced
  • 2 cloves of garlic, minced
  • 1-2 russet potatoes, unpeeled
  • 1 zucchini
  • 1 yellow squash
  • 3 large Roma tomatoes
  • Sea salt, freshly cracked black pepper, to taste
  • Dried thyme, to taste
  • 1/2 cup of grated Parmesan cheese

1. Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

2. Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

3. Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender.
4. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned (leave the foil off). Enjoy.

What’s your favorite method of preparing vegetables?

Follow on Bloglovin
If you enjoyed this post, make sure you subscribe to my RSS feed!

Author: budgetforhealth

Jessica is a Registered Dietitian and shares practical, useful tips on food, fitness and finance. Be sure to subscribe to her blog, Budget for Health!

1 thought on “Roasted Vegetables: Vegetable Tian Recipe”

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv Badge