A vegetable tian usually has potato slices. I can certainly make this tian with potato slices by using starch-resistant potatoes made a day ahead, but sometimes I become more strict with my diet than at other times, so it is perfectly fine to omit the potatoes for a lovely and tasty vegetable tian. The layers of squash, tomatoes, and zucchini are a colorful addition to any table.
Ingredients
2 small onions, sliced
1-2 large zucchini, sliced
4-5 large Roma tomatoes, sliced
1-2 medium yellow squash, sliced
1 small eggplant, sliced
3 tsp. garlic, minced
Extra virgin olive oil for drizzling
Salt and pepper to taste
2 tsp. Italian seasoning
1 cup Gruyere cheese, shredded
3 Tbsp. Parmesan cheese
Instructions
Spray a tart dish with cooking spray. When all the vegetables are sliced, this dish comes together quickly. I meal prep the vegetables earlier in the week for easy assembly on the day of preparation. Sauté the onions and garlic in some butter until they begin to caramelize.
Spread the onions on the bottom of a tart dish.
Alternate the vegetables in a circle around the inside rim of the tart dish. Arrange the vegetables in the center of the tart dish in the same way. It’s OK if you can’t fit them in a circle in the middle. It will still be a beautiful dish after baking.
Drizzle the vegetables with olive oil; then, sprinkle the top with salt, pepper and Italian seasoning. I listed measurements in the list of ingredients, but you can eyeball it.
Preheat the oven to 350 degrees. Cover with foil and bake for 30 minutes.
Remove from the oven and sprinkle the top with Gruyere cheese and Parmesan. You can use Swiss cheese if you can’t find Gruyere cheese in your grocery store. Return to the oven for 10-15 minutes to melt the cheese.
This is an impressive side dish to serve guests, but it is just as easy to serve on a weeknight. I love the buttery, sweet flavor of the Gruyere cheese with the vegetables.
I’m making this, this weekend! Susch a fresh twist to a family favorite!