Vegetable Tian

If you’re searching for a show-stopping vegetable dish that’s both stunning and absolutely delicious, this Vegetable Tian is the very best you’ll ever try! Imagine thinly sliced zucchini, tomatoes, and potatoes, all beautifully layered and roasted until tender, bubbling, and golden under a blanket of cheesy, herby goodness.

The flavors meld together in the oven, infusing each bite with savory garlic, fragrant thyme, and just a touch of sweetness from the caramelized veggies. Every forkful offers a satisfying contrast of soft, melting vegetables and that crave-worthy crispy top.

What I love most about this Tian is how effortlessly elegant it looks—making it perfect for dinner parties, holidays, or even turning a weeknight meal into something special. This dish was inspired by a memorable dinner in Provence, and it’s been my go-to for impressing guests ever since!

Why You'll Love This Recipe

• Gorgeous presentation that's perfect for entertaining or holidays
• Delicious layers of flavor and texture in every bite
• Easy to customize with your favorite vegetables
• Wonderful way to use up garden or farmers’ market produce
• Naturally vegetarian, hearty, and satisfying

Key Ingredients for Vegetable Tian

See recipe card below for full list of measurements, ingredients, and instructions.

Zucchini

Zucchini is the star of this dish, providing a subtle earthiness and tender texture that absorbs all those herby flavors. For best results, choose medium-sized zucchini and slice them evenly—about 1/4-inch thick—for even cooking. Yellow squash is a great alternative or can be used alongside for extra color.

Tomatoes

Juicy, ripe tomatoes add vibrant color and tangy sweetness to the tian. Roma tomatoes hold up well, but heirloom or even vine tomatoes can be used for different flavor profiles. Be sure to slice them as uniformly as possible. If tomatoes are out of season, you can substitute with a few sun-dried tomatoes for a more concentrated flavor, though the texture will change.

Potatoes

Thinly sliced potatoes create a satisfying, hearty base and absorb the delicious garlicky oil as they cook. Yukon Gold or red potatoes work beautifully, as they become creamy without falling apart. For a lower-carb option, try thin slices of sweet potato!

Onion

A bed of sautéed onions adds sweetness and depth that enhances all the other vegetables. Yellow onion is classic, but white or red onion will also work. Slice thinly and soften before layering to bring out their natural sweetness.

Gruyère or Parmesan Cheese

Grated Gruyère brings a nutty, melty richness that takes this tian over the top. Parmesan or pecorino can be swapped in for a sharper, more savory finish. Omit the cheese for a dairy-free version, but you’ll miss that gooey, golden topping!

Instructions for Vegetable Tian

See recipe card below for full list of measurements, ingredients, and instructions.

Prep and Preheat

Start by preheating your oven to 400°F (200°C). Lightly grease a 2-quart baking dish or casserole with a bit of olive oil—this will help prevent any sticking and make cleanup easier!

Sauté the Onion and Garlic

Heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced onion and a pinch of salt. Sauté until the onion is soft, golden, and fragrant, about 6-8 minutes. Stir in the minced garlic and cook for another minute. Spread this mixture evenly over the bottom of your prepared baking dish.

Slice and Arrange the Vegetables

Using a sharp knife or mandoline, slice the zucchini, yellow squash, tomatoes, and potatoes into 1/4-inch thick rounds. Arrange the sliced vegetables upright in the baking dish, alternating the colors and types in rows or concentric circles for that classic tian look. Pack them snugly—they'll shrink a bit as they bake.

Season and Drizzle

Drizzle the remaining olive oil over the vegetables. Sprinkle generously with salt, pepper, thyme, and oregano. If using, scatter half the cheese over the top for extra flavor and melt.

Bake to Perfection

Cover the dish loosely with foil and bake for 30 minutes. Then, remove the foil, sprinkle the remaining cheese over the top, and bake uncovered for another 15 minutes. The vegetables should be tender and the top golden and bubbly. Let it rest for a few minutes before serving.

Recipe Variations

Make It Vegan

For a dairy-free or vegan version, simply leave out the cheese or use a vegan cheese alternative. Drizzle a bit of extra olive oil just before serving for extra richness.

Add More Veggies

Feel free to get creative! Add thinly sliced eggplant, bell peppers, or even sweet potatoes for more texture and flavor. Just be sure all slices are of similar thickness so everything cooks evenly.

Gluten-Free Friendly

This vegetable tian is naturally gluten-free! If you’re adding breadcrumbs for a crispy topping, be sure to use gluten-free crumbs or leave them off.

Boost The Protein

Amp up the heartiness by scattering a few cooked white beans or chopped, cooked sausage between the veggie layers. This turns the tian into a filling weeknight meal.

Serving Suggestions

Veggie tian makes a beautiful centerpiece for brunch or a holiday table, but it also pairs wonderfully with simple proteins like grilled chicken, roast fish, or lentil salad. Serve it alongside a crusty baguette and a crisp green salad for a complete meal. Top with extra fresh herbs or a drizzle of peppery olive oil for a lovely finishing touch.

Storage and Reheating

Leftover vegetable tian keeps well! Cover tightly and refrigerate for up to 4 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 15 minutes. You can also microwave individual portions. For best texture, reheating in the oven is recommended. Freezing is not ideal since the vegetables tend to become watery, but small portions can be frozen in airtight containers for up to 2 months. Thaw overnight and reheat as above.

Frequently Asked Questions About Vegetable Tian (FAQ)

Q: Can I make Vegetable Tian ahead of time?
A: Absolutely! Assemble the tian up to a day in advance, cover, and refrigerate. Bake just before serving, adding an extra 10 minutes to the cooking time if chilled.

Q: What are the best vegetables for a tian?
A: Classic tian uses zucchini, tomatoes, and potatoes, but you can include eggplant, peppers, or sweet potatoes. The key is slicing everything evenly so it cooks uniformly.

Q: Do I have to peel the potatoes?
A: Peeling is optional! Thin-skinned potatoes like Yukon Gold don’t need to be peeled, but russets or thicker-skinned varieties may benefit from peeling for a softer texture.

Thank you for letting me share this colorful, crowd-pleasing Vegetable Tian with you! It’s a dish that always wins compliments and brightens any meal. Give it a try and let me know how it turned out—leave a comment or rating below, and share your favorite variations!