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Vegetable Tian

Vegetable Tian

    , ,

February 21, 2017

  • Prep: 30 mins
  • Cook: 1 hr
  • Yields: 4-5


nonstick cooking spray

1 tbsp olive oil, plus more for drizzling

1 large yellow onion, small diced

2 cloves garlic, minced

1 medium zucchini, thinly sliced

1 medium yellow squash, thinly sliced

1 medium baking potato, thinly sliced

2 medium Roma tomatoes, thinly sliced

1/4 tsp Italian seasoning

salt & freshly cracked pepper to taste

1/4 cup shredded gruyere or mozzarella cheese

2 tbsp parmesan, freshly grated


1Preheat oven to 400F. Lightly coat an 8'/9' round pie pan, oval baking dish or square pan with nonstick cooking spray. Set aside.

2In a medium pan, heat olive oil. Once hot, add chopped onion and garlic, cooking until soft and fragrant, 5-7 minutes. Spread the onion and garlic mixture on the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.

3Drizzle with 1 tbsp olive oil and sprinkle with Italian seasoning, salt and pepper. Bake covered for 30 minutes.

4Remove cover and sprinkle with cheeses. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is golden brown.

** The vegetables should be sliced into 1/8" or 1/4" thick rounds. If you use a mandolin, adjust to be sure the slices are not too thin.

** Dish works best when all vegetable slices are of the same diameter with each other - layering is easier and all vegetables will be cooked at the same time.