Why can’t vegetables be plentiful and yummy all year long? I don’t know, but I intend to enjoy them while they’re around. This Summer Vegetable Tian is the perfect easy side to showcase the medley of delicious vegetables the summer has to offer.
I like to enjoy the natural subtle flavors of vegetables. I’m not all for frying or smothering with thick, rich sauces, but sometimes I want something a little more. This Summer Vegetable Tian lands half way between both worlds. The vegetables are sliced thin, seasoned only with a little salt, pepper, and thyme, and then topped with just a small amount of flavorful cheese. Roasting the vegetables magnifies their flavor and gives them just a hint of sweetness. It’s veggietastic.
Creamy cheeses work really well with this dish but I happened to have a four cheese Italian blend on hand so I used that.
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
Summer Vegetable Tian
Servings 6Ingredients
- 1 medium yellow onion ($0.42)
- 2 cloves garlic, minced ($0.16)
- 1 Tbsp olive oil ($0.11)
- 1 medium zucchini ($0.75)
- 1 medium yellow squash ($0.56)
- 1 medium potato ($0.77)
- 1 medium tomato ($0.71)
- 1 tsp dried thyme ($0.10)
- Salt & pepper ($0.05)
- 1 cup shredded Italian blend cheese ($1.40)
- 1 Tbsp chopped parsley, optional garnish ($0.08)
Instructions
- Preheat the oven to 400ºF. Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes).
- While the onion and garlic are sautéing, slice the zucchini, yellow squash, tomato, and potato thinly (1/4-inch slices). Make sure the potatoes are very thin so that they soften quickly while in the oven.
- Coat the inside of an 8×8″ casserole dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Arrange the other sliced vegetables, stacked vertically like dominos, in an alternating pattern. Season the top of the vegetables generously with salt, pepper, and dried thyme.
- Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil, top with the shredded cheese, and bake without the foil for an additional 15-20 minutes, or until the cheese is golden brown. Top with chopped fresh parsley for garnish, if desired.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make a Vegetable Tian – Step By Step Photos
Begin by preheating the oven to 400ºF. Dice one yellow onion and mince two cloves of garlic. Sauté the onion and garlic with 1 Tbsp olive oil in a large skillet over medium heat until soft and transparent.
Place the sautéed onion and garlic in the bottom of an 8×8 (or similar size) casserole dish.
Wash one potato, zucchini, yellow squash, and tomato to remove any dirt or debris.
Slice the vegetables into 1/4-inch thick slices. The tomato and potato had very large diameters compared to the squash, so I cut them in half before slicing to make them a more similar size.
Layer the potato, zucchini, yellow squash, and tomato in the dish over the onion and garlic in an alternating pattern. It doesn’t need to be pretty, just squeeze them in there any way you can.
Season the top of the vegetables generously with salt, pepper, and dried thyme. Cover the dish with foil and bake for 30 minutes in the preheated oven.
After baking for 30 minutes, remove the foil and top with about 1 cup of shredded Italian blend cheese. Return the Summer Vegetable Tian to the oven (without the foil) and continue to bake for another 15-20 minutes, or until the cheese is melted and golden brown.
Top with a little fresh chopped parsley for garnish, if desired.
Helllooooo gorgeous.
Original Photos
If I make it for 12. Should I use a 9 x 13?
That will probably work.
Can this be frozen? Either before or after cooking? If so, how would you go about doing that?
I haven’t tried freezing this one. It might do okay, aside from a little more water seeping from it after thawing. I wouldn’t do anything special, just let it cool after baking and then make sure it’s in an air tight container. You’d probably need to reheat in the microwave.
I made the vegetable tian today for the first time. Since it is summer, zucchini, yellow squash and tomatoes are abundant at farmers markets. The recipe was easy to make and the results were delicious.
I made this recipe for the first time ever it came really good. Took 1 hour exactly. Everyone liked it!
I made this and even though I used my mandolin on the lowest setting, the potatoes still weren’t soft enough. I think I would pre-cook them next time I’m the microwave to give them a head start. Also I was crazy about the thyme. I will use a very minimum amount or change my seasoning. Other than that, we enjoyed the dish.
I’ve made this countless times! Always so good! If I have eggplant I add that too! Delicious
This is pretty much an Ina Garten recipe…but the cheese is different. I’ve made it about 10 times and always love it.
It’s pretty much a classic provencal summer vegetable tian, as is Ina Garten’s, Martha Stewart’s and any number of other vegetable tian recipes found online. It’s delicious and pretty.
Adding this to my “to-make” list! I was wondering — do you think this would freeze well, or would the leftovers best be eaten from the fridge?
It would probably freeze so-so since the vegetables are already soft from roasting, you probably won’t notice much of a texture change after freezing/thawing. You might get a little water seepage, but the flavor should still be good. :)
This was really delicious. Simple, but flavor is so good!
(Intended 5 stars, the site wouldn’t cooperate on my phone)
So this is a very easy recipe that you can adapt to what’s in your fridge. I didn’t have any creamy or white cheeses so I just used cheddar, it was a nice pairing! Nice bite from the sharp cheddar went well with the tomatoes. Even if the bottom gets soupy, it’s still absolutely delicious. There are work arounds as other commentators have provided but I just followed the recipe. You’ll have nice crispy tops and tender soft bottoms. I quite liked it! The texture reminded me of potatoes gratin.
I made this just for myself for lunch while leaving it out covered in foil for anyone else in my house to try. It didn’t get mushy from sitting out like expected. This dish wouldn’t be good refrigerated but covered on the counter for a couple hours was still good. The dish is the best served piping hot though!
I used the old spring roll trick to deal with the excess liquid — broken rice noodles added to the onion mix. They grabbed all the liquid!
This was such a good use of my summer farmshare vegetables. I solved the too-much-liquid problem using the spring roll trick. I added some broken rice noodles to the bottom of the pan, with onions. They grabbed all the excess liquid.
Isn’t this also known as ratatouille?
Not quite the same!
Looks like a fabulous way to use the garden veggies when they start coming in. I can’t wait to try it.
Family loves the recipe. Thanks!
I’ve made this many times and have a tip about preventing the sogginess of the dish. I am very low-sodium, so salting the veggies isn’t an option. What I do instead is dry them in the oven the way I do with tomatoes when I’m making a tomato pie. I find this method works anytime you have to put “wet” veggies on a crust for a pie, tart or galette, but also works in casseroles.
Put the oven on 400 like the recipe calls for, then place your tomatoes on a wire rack sprayed with EVOO, and set it on a rimmed baking sheet. Do the same with the zucchini and squash but on a separate sheet, as they bake for different times.
I bake the squash/zucchini for about 12-15 minutes, then take them out of the oven. I leave the tomatoes in for another 10 minutes or so. For me, this dries them out enough and I never have a soggy bottomed casserole now. While they are baking, I prep the other veggies and slice the potato.
I’m wondering if I add sweet potatoes instead of russet or white potatoes and leave the tomatoes out too would this be good dish?
It would definitely change the flavor profile and at that point it might just be a matter of personal preference, whether or not it is “good.” :)
Have done this many times and it’s awesome each time! But I’m wondering if I could use red potatoes instead? The potatoes always take so long no matter how thin I try and chop them. Thanks in advance!
Yes, red potatoes could be substituted for the russet. :)
I partially cook my potatoes in microwave first. About half way through
I add sweet potatoes and portobello mushrooms. This one of my family’s favorite dishes!
We don’t use foil in our household, any suggestions for the first part that uses something instead of foil? We are trying to reduce our waste.
If you have a casserole dish that comes with a glass or ceramic lid, that will work as well. :)
Try parchment paper sprayed with
non-stick spray.
A cookie sheet laid over the top.
Could I add sliced eggplant to this as well or do you think that will that ruin it?
Well, “ruin” would probably be a subjective interpretation. :) I don’t think it would be terrible, but without having tried it, I’m not sure what texture the eggplant will be after roasting with these other vegetables. If they stay moist, I think it will be good. If they dry out it may cause a more leathery texture.
I add eggplant and we love it. Salt the slices and let then stand about 30 minutes and wipe off the excess moisture before assembling.
Perfect Carla!
This veggie tian is AMAZING! I layered in some fresh mozzarella and used a dash of balsamic when it was finished. I could have eaten the entire thing in one serving. SO yummy!
So pretty and simple — summer perfection
Could this be done in a slow cooker. I hate using the oven in the summer.
No, unfortunately slow cookers hold in all the moisture, whereas ovens allow for evaporation, so you end up with very different results.
Do you think this would freeze okay? I was thinking of making 2 and freezing one for later, but I’m concerned there’s too much moisture in all the vegetables for that to work. Anyone try it? Thanks!
I don’t think this would freeze well, unfortunately, for the reason you mentioned.
Thanks for the quick reply. I ended up making only one – I’ll have to just roast the leftover veggies & do something else with them. Thanks again!
I’m really late posting about this recipe it’s been about 2 years maybe longer since I made it, but oh my goodness it was so good. I did not use the yellow squash but everything else was as the recipe stated, and yes, again I have to say it was so good. I’m glad to see this recipe again, I think I’ll make it within the next few weeks, thank you!
Would this be good at room temperature? I’d like to make the night before and take to a picnic.
I’m not sure I’d like this one at room temp.
Can I substitute sweet potatoes for the white potatoes and will the cooking and/or temperature change?
I’d need to test it to say for sure, but I think if you slice them thin enough it should be fine. That being said, I don’t think the flavor of sweet potatoes would go as well as regular potatoes here.
Could the cheese be replaced with a nutritional yeast sauce and what amount would be sufficient?
I made this last night and it was really good. My husband is vegan, so I left the cheese off his share but really enjoyed it on mine.
Came across this and was wondering if vegan cheese would work. It melts a bit differently than normal cheese so I’m not sure how it would taste
Any tips on making this ahead of time? I would love to have this as a side for a party, but I won’t have too much time to get things prepped and cooked before the actual party. Could I prep it the day before and bake it the next day? My concern was it being kinda mushy if it’s in the fridge for a day or two before being baked.
You could probably slice the vegetables ahead of time, but if you season them with salt they will get soft as they sit in the refrigerator, so I’d wait to season until just before you bake it.
Haven’t had a chance to taste it yet, was running late and put it in the fridge, but it looks and smells great!
Changed I made :
I added mushrooms to the slices, salted the veggies beforehand to lessen the liquid and added panko crumbs to the garlic and onion on the bottom. Toasted the crumbs too before adding the slices
Taste great and easy! Baked it after it cooled off outside as I live without air conditioning. Will eat it tomorrow and freeze in individual servings in freezer bags what I do not eat.
Making this for dinner tonight! Looks so yummy! Perfect for a warm stormy summer night! Thanks for the great recipe!
I made this for dinner last night & it was so good! Definitely cut the potatoes VERY thin to make sure they cook through. I put the broiler on for a minute at the end to get it extra bubbly and crisped up.
Could I make this on the Bbq?
I’m not very well versed in cooking with a bbq grill, so I’m not sure what adjustments you’d need to make to ensure that it baked through.
I cooked this on my Trager grill. I left it in for an extra 15 min. I brought it inside and used the broiler for just a few min to make the top nice and golden. It turned out great. I love this recipe.
Made this for dinner tonight. AMAZING! So happy I found this recipe! Thank you! Served it with a simple salad and warm crusty bread… I could eat this every day.
This looks amazing. I’m going to try cooking it in a meatloaf pan so the liquids drain away.
I have made this twice and love it! Very simple and very tasty.
I love this recipe, but whenever I make it I always end up with tons of liquid at the bottom of the dish! The tops of the veggies are great, but the bottoms are soaked! Still tastes good, but how do you avoid this? I don’t see any liquid on your pictures. (PS, I love your blog, you are awesome!)
Sorry, now I see the other comments about salting the veggies. I wonder if it will really address the problem. The zuchs i use release so much liquid!
This was an incredibly simple way to enjoy the fresh vegetables in season. I used a simple tasty cheese rather than an Italian mix and Italian Herbs in place of Thyme. The best aspect has to be how flexible this dish would be for a range of vegetables. I look forward to trying this recipe again in another season using sweet potato and pumpkin.
I have been making this for years but not always with cheese, I have on occasion tossed in extra veggies (Broccoli, Asparagus etc.) I have around and love it. This is one of my favorites, it’s easy simple and guilt free.
I love this dish but I like to pump up the flavor so I used garlic salt instead of just regular salt and pepper and I thought it was much better. I also have been having issues with it being too watery from the squash. Has anyone else had this problem/have a solution?
After slicing the squash, lay out flat on a baking sheet (with a rim) or in a colander and sprinkle it with a liberal amount of salt. Let it sit for about 10 minutes and then quickly(!) rinse them and squeeze dry. The salt pulls all the water out of the squash so the dish won’t be too wet. I did find though that with this method it adds to the saltiness of the dish so I wouldn’t recommend adding any extra salt (or even the salt asked for in the recipe).
gracias por esta receta, la haré y
disfrutare con mis dos hijos
me encantaron faciles de realizar y quedaron exquisitas gracias
This was delicious. A few thing though. I do not care for tomatoes or white potatoes, so, I used sweet potatoes and a few mushrooms. Lastly, I didn’t have any Italian cheese so I used pepper jack. It was extremely delicious and I ate it til all the leftovers were all gone!
I love this recipe! I don’t use tomato, however. I use a mandolin on the thinnest setting to slice the squash and potatoes. I sprinkle everything with Spike seasoning vs salt and pepper. Also, I sauté the onion and garlic in a stovetop safe baking dish that I then use to bake the dish in, to cut back on cleanup. No need to dirty a sauté pan!
Delicious! I followed the advice in the comments of removing the tomato seeds and salting and draining the zucchini and squash about 30 minutes before baking, and I think it helped! There was some juiciness at the bottom, but not soupy-ness. I used the Kirkland no-salt seasoning instead of thyme. Also I tossed the zucchini and squash in some olive oil before lining them up in the pan. I sliced the potatoes very thinly, and they cooked perfectly! I think they added a really nice substance to the dish. My husband LOVED it and though I’d made enough to have leftovers… we ate it all in one sitting. Great recipe!!
Muy buena idea para consumir verduras en otras preparación. Riquisimo sabor conservador de las verduras asadas a horno.
Can’t wait to try this one. Yummy!
Hi there Beth, Just to say thank you for such a wonderful recipe. I’ve tried it and it was delicious! I’ve mentioned your site on my blog here:
https://bramblinginbrittany.blogspot.fr/2016/08/dont-get-caught-in-grease-trap.html
Thank you! :)
Great dish! You can’t go wrong with adding sliced mushrooms (sweet peppers, eggplants, etc.) and using different spices to your taste. Thank you for your wonderful recipe!
I made this last night. It was outstanding! I didn’t have regular tomatoe so I put some sliced cherry tomatoes on the bottom of the casserole. I also added a sliced sweet potato. Looked and tasted great.
Can u freeze leftovers?
This one isn’t well suited for freezing.
I used as side dish was wonderful .it taste was great
Well done. Thank you.
The dish was AWESOME. I wouldn’t leave out a thing, and the onion/garlic saute in the bottom makes it perfect. I did use oregano instead of thyme, though. I figured I was using mozzarella/parmesan, so oregano seemed right.
Very good
Great recipe! I didn’t have any Italian cheese so I improvised and drizzled some balsamic vinegar on top. Love this recipe, so easy and looks so pretty!
This is a really tasty recipe! Great use for squash besides just frying or sauteing, which I usually do. I made it “as is” except I did not use the potato. I had extra squash and zucchini so I just used more of those. I don’t know if the family liked it – they don’t always say. They don’t comment one way or the other very often. They did eat it though. I will make again. Oh, I used a mexican blend of cheeses as that’s what I had on hand. Very yummy!
A very pretty dish.
Made this tonight with squash and zucchini from my own vegetable garden. I added breadcrumbs to it for a little extra texture though. That’s all I modified and omg delish!
Do you think this would work well if I doubled the recipe and froze half? Not sure if it would freeze well and still taste good later?
Unfortunately freezing isn’t a good idea with this one because it will cause the vegetables to get too limp and soggy.
Would eggplant instead of tomato be good in this?
Hmm, yes, that might be good!
One star. Needs more spices
I can’t wait to try this great vegetable dish! Thanks for putting it on your receipes.
This looks fabulous! Making it for a luncheon I’m having tomorrow. It will be perfect with my citrus grilled chicken salad!
I.have made this several times & it’s always great! I seen some comments said the potatoes were not cooked. If the slices are thicker I put the potatoes in the microwave(couple minutes) with a little water to soften the slices. They still stand up with other veggies! II add Italian or Panko bread crumbs on the top as the cheese melts. Thanks for the easy steps and pictures to follow! Eggplant also works well! You can’t go wrong.
I love all the recipes I’ve seen so far & do rate them all a 5 STAR !! I’ll be making them soon !!
Do you have nutrition info for this dish? Thank you.
No, I’m sorry, I don’t.
You can enter entire the recipe into the app My Fitness Pal, and it will give you the nutrition info.
Instead of salt & Pepper, I used Mortons Season-all, the dish was delicious !!!!
I made this dish yesterday, chopped to onion & garlic in the cuisnart worked like a charm. I added sliced mushrooms to this, delicious.
This is delicious!!
I just made this and it was very disappointing. Maybe I didn’t use the salt and pepper as generously as I should have but I left it in the oven for longer than suggested and the potatoes were still raw. It had very little flavor too and I served it with chicken on the side that was very well seasoned.
I think that this dish is FANTASTIC! The flavors are wonderful. I could eat this several times a week!
Tried this recipe and it was wonderful! Family loved it, guests loved it. Thanks for sharing!
I don’t normally go back to recipes that I try out from online but this was absolutely amazing. Healthy and easy. It looks so fantastic and tastes even better. I couldn’t get enough!
I would love to have put the photo here of how mine turned out like. I did have to improvise. Carrot, Egg plant, (red onion, Red cabbage and garlic in the bottom) potatoes, tomatoes and zucchini. It was the best meal I have had in ages and I actually cooked it myself. (I can’t stop grinning and wish I wore my Santa pants before dinner)
This looks amazing! I could almost turn this into a casserole with some meat and some marinara sauce. Looks like a wonderful way to welcome summer, and I’m ready for it!!
Does this reheat well?
YES!
Made this for Easter dinner and it was devoured!! I appreciated all the comments. I seeded the tomatoes and I sliced, salted and let the zucchini drain for 20 min. Rinse and squeeze dry with clean towel. Used fresh thyme and Gruyere as that’s what I had. I also took the suggestion and put a thin layer of breadcrumbs in the bottom of the pan, I had no liquid. It was delicious and it went fast, I could have doubled the recipe!
I was wondering if the dish would have too much liquid. Salting the zucchini before cooking sounds like a great tip! Can’t wait to try it.
I’ll definitely salt the zucchini. Great idea.
I have eaten this dish several nights in a row. You won’t miss eating meat at all and I am a bonifide meat eater!!!
I just made for luncheon and it was fabulous. I made a few changes added half slices of red ( or yellow or orange) peppers, an onion sliced the same way in addition to the chopped onion and garlic sauté. I also made an herb mix of dried herbs ( it’s still winter) of the following: dill, thyme, basil, oregano and well as salt and pepper. I drizzled some extra olive oil over vegetables and then followed recipe as stated.We have some left over that we’ll eat tonight tucked into an omelet!
I just tried the recipe and it turned out lovely and so tasty . I did have to extend the baking time . I added another 25 minutes uncovered. The dish was just moist enough ! I used a sweet potatoe . It was so yummy , my daughter and I enjoyed it !!!
Have you ever precooked this dish? I am wondering if it’s possible to do the first part of baking the night before or even the morning of and then reheat when I out the cheese on top?
I have a lot of things going into the oven and I am trying to save time and space
I feel like this one is best when baked fresh. I eat the leftovers and enjoy them, but they’re not quite as nice as they were when baked the first time around.
I used Gouda cheese ….. Bomb diggidy
I am wondering if anyone has tried this recipe with a turnip instead of potato and what the result was like if they did. I know its picky but I try to avoid eating too much potato and have recently tried eating turnips and really enjoy the flavor overall. Thanks
Made it twice and it is super delicious
Making this for the second time. My family LOVES this. We didn’t even put the cheese on top and it was still just fabulous. Thank you!
I have this in the oven on as I was scrolling through the comments I noticed that you sliced your tomatoes in half. I ended up using almost 3 tomatoes because I didn’t know you cut them. If you could could put step by step everything you did that would be very helpful.
It’s in the pictures and the recipe that she only used one tomato. Use common sense.
Made this tonight. Tasted great! The veggies were a bit too soft but still tasted very, very good. Next time, I will take the foil off during the last 10 minutes of baking and then add the cheese and bake another 15 minutes uncovered.
I finally made this tonight & I just wanted to let you know that I really enjoyed it. I followed the recipe exactly & did need a little longer baking time but loved the final result.
Will not make again. Too much water in dish.
Everything turned to mush
Sooo good. Cheap, easy, healthy, delicious. I used two tomatoes because I had some that were overly ripe. I also used red potatoes and monteray cheddar cheese mix. I had to add about half an hour extra to the cooking time but it turned out amazing.
What wine would pair nicely with this dish?
This would go great with some grilled meat. It’s so versatile, though, that you could pair it with just about anything.
I’d probably eat this with a crisp white, like pinot grigio or sauvignon blanc. Or maybe a white zin.
That’s what I was thinking.
Its in the oven now! I didn’t have tomatoe so I added sweet potatoe, and buttered the dish. I’ll come back to report how it went over! I’m serving it with salmon parties and roasted garlic couscous.
This looks great! I was thinking it might be really easy to add some protein by pouring eggs into the dish and making it an egg casserole of sorts… do you think the cooking time would need adjusting at all? Thanks!
That would take some experimentation to see what happens. My only concern would be that the eggs might cook too quickly compared to the vegetables, leaving either the vegetables under cooked or the eggs over cooked.
For a college student on a budget, this is one of my favorite weekly meals to get in my veggies while still being delicious. It feeds me for at least 3 meals, and with some bread and soup on the side it is perfect. Thanks!
Took this to a “Ruthie’ s Kitchen” (a dinner for anyone who walks in the door ) at a local church. It went over very well. I didn’ t care for the thyme, but the one with Italian seasoning was great. I also salted the veggies to keep it from being too soupy when it cooked, I also used Roma tomatoes, they are meatier.
Thanks f or the great recipes!
Tried this tonight. I used a sweet potato, a white potato, tomato, and yellow squash. It cooked for 30+ mins under foil and then another 40 mins with the cheese and no foil—still not done. I’ve now added moisture to the dish to speed things along. It tastes fine, but I’m not sure where I messed up. Maybe the two potatoes were too much for the natural juices from squash and tomato?
That’s a good guess, but then even a whole potato with no moisture usually becomes tender after an hour of baking. Maybe because the pieces are so close together there isn’t a lot of air flow and that makes it take longer, despite the fact that they’re sliced thin. Hmmm.
love this! How many calories would you say per serving?
Looks good, can’t wait to try it. Just curious – sweet potato vs plain potato?? any thought?
Some other people have said they’ve used sweet potato and enjoyed it, although I think plain potato works better with these flavors.
@Bzits3 And if your going to call someone out you should learn how to spell or at least read your comment over for typos before you press send. btw made this tonight and it’s great, thanks!
Looks like you used two tomatoes to me. Not sure if it was mentioned in the posts. Thank you for the recipe!
It was one tomato that was cut in half before slicing. I cut it in half because the diameter was so much larger than the other vegetables, and I wanted the pieces to be closer to the same size. Other people have thought that it was two tomatoes too, but it’s just the way it looks in the photo. :)
I am making it for the second time this month and I absolutely loved the mix of flavors. My husband was very impressed.
i did this but mixed panko with the cheese and added twice the suggested amount of thyme and more salt and pepper. It was delicious!
I loved this, and I don’t even like squash! I followed some of the advice here in the comments and scooped out the tomato seeds, salted the potato & squash for about 10 minutes to draw out moisture, and cooked a little longer. It was perfect, not soupy at all. Will definitely make again.
How much extra cooking time did you do?
Would this work with mozzarella and/or cheddar?
I don’t have Italian cheese blend, but I have everything else needed.
The mozzarella would be best. :)
I’ve been making this recipe for years but change it up a bit. I’m commenting because something really bothers me when a person uses someone else’s recipe and doesn’t give credit where it is due. I originally got the recipe from Just a Pinch and the poster said she got it from a Facebook group page. The first picture you post isn’t even yours. Proper Netiquette says that you should credit those who you get information and pictures from.
Yes, these are my photos. Unfortunately my photos have been stolen and shared across the internet without credit. I have the entire set of photos from the original photo shoot still on my hard drive.
Thank you for this recipe! Why are some people so negative and accusatory. :(. I love your recipes! Thanks Beth!
Anybody who thinks you invented tians needs to get out more. This is just your version of it. Duh!
@Bzits3 If you are so keen on trying to call people out on credit, you should know that a simple google image back search would bring your to the original poster aka HERE.
Beth, ignore these jerks.
I tried this recipe last night, and there was a large amount of liquid rendered by the vegetables by the 30-minute mark. I gave them another 30 minutes, and finally gave up and added the cheese and baked till golden.
Did anyone come up with a way to reduce the liquid? I used a hot-house tomato; would a roma have been better?
This recipe was horrible! I love cooking and make delicious food. But on Sunday I served this Vegetable Tian with grilled sausages. My husband and I sat there crunching through raw potato. Next time I try this recipe I will increase cooking time by 15 minutes. Hopefully that will improve the end results of this dish.
I made this last night. I used a pie dish with a slightly pre baked Pillsbury Pie Crrust. Sliced veggies and layered them into pie crust including sliced not diced onion. Covered all with foil and baked (400) fo 25 mins. In a skillet I added 1tbs+ of chopped garlic plus 2 tbs olive oil on med for 1 or 2 mins. Next removed foil and poured the hot oil over veggies recovered with foil and returned to oven(10)mins.next step was remove foil and add cheese.(6-10)mins. The crust helped soak up liquid in bottom but not all. Some potato was not cooked enough. Maybe potatoes should be pre-boiled before adding. After I cut the 1st slice I used a spoon and removed the excess liquid in bottom. Will make this again
This was wonderful. I’m not a great cook, but it was easy enough for me. The only place I had a problem was that the onions were very wet on the bottom and didn’t stick to the tian unless I used a spoon. What did I do wrong? Did I dice them too small or did I cook them too long?
Still tasted great and many people were very impressed. I’m making it again this week!
I am currently seeing the same issue (still baking it!) and I think it is the zucchini’s that release the moisture and create the water at the bottom. I’m not sure how to avoid it though!
I found when using sliced squash and zucchini or eggplant slicing them then lightly salting them and letting them rest for 30 minutes let’s a lot of that water come out beforehand and Seasons them really well too!
Delicious! I was looking for a way to incorporate more veggies in my diet and this will definitely be a staple. Sooo good thanks :)
This won’t cost 6.60 olive oil isnt 11c.
Maybe for how much you use but I don’t have any and I never have cheese unless I buy it for a recipe so it will cost a little more.
You might want to take a look at the post Beth made here:
https://www.budgetbytes.com/2009/05/prices-and-portions/
it explains why things are priced the way they are. :)
Do you have recipes for people with gout? I realize I can make adjustments. Just wondering. Thank you. The tian looks wonderful.
I’m sorry, I don’t have any recipes specifically for gout. I’m not familiar with what dietary needs gout sufferers have.
Would parmisan cheese be a good substitute?
You could probably use that, but it will likely be a bit more crispy on top instead of melty.
I make it with parmesan cheese and yes, the edges are a bit crispy but I like it that way.
I tried this recipe and it looked gorgeous. If you are going to make it, try to buy similar sized vegetables because my potato was much larger and it ended up looking unorganized. I would also use a very large onion or two, I felt the onion layer on the bottom would’ve tasted better if it were thicker and also tucked in between the veggies or on top. I wouldn’t do potato again because it didn’t fully cook and I felt like the everything else was cooked to its max. Also, make sure you take out the seeds on the tomatoes otherwise it gets too watery. Sweet potato seems like it would be really good but I’d bake it for a little ahead of time. Carrots too.
Can you put this on the grill?
I’ve never tried to cook anything like this on a grill before, so unfortunately I can’t advise.
I am impressed by your tian – when I make one it’s not that tidy-looking. I have to try this.
Made this for supper today. It is yummy! My husband kept saying–this is good! while going back for seconds. :)
I didn’t use tomatoes, because my son doesn’t like tomatoes. And I only had zucchini (fresh from my garden) and potatoes. It was delicious. And I broiled the cheese.
Thank you for a great recipe.
Fantastic recipe!!! Great for those of us who plant vegetable gardens for fresh veggies during the summer. A fantastic way to use up all those zucchini and squash that seem to come all at once. My family loved this recipe and I am making it again tonight! Simple perfection.
Yummy!!! One of my new fav veggie dishes!!!! and bonus… half of the stuff is from my garden!!! Cant get more fresh and more tasty! thank you!!
Sounds like a good recipe. I might substitute a cuke for the zucchini. I liked the price breakdown, however, I would make it much cheaper by using fresh garlic, buying my potatoes and onions from Aldi’s, and using squash and tomatoes from my own garden making it about $1.63. Keep up the good work!
I’m not usually a big veggie person and I honestly never had squash before this. I cannot get over how amazing this was!! Thank you so much! I also got some of the soupiness but just poured it out. I also added mozzarella slices as an extra layer which was AMAZING.
Made this tonight. Had a great flavor, however my family requested I cook it longer. They didn’t like the crunchiness of the veggies. Will make again!
Would it still work just as well if it was sweet potato substituted? :)
I’ve had a few people say they used sweet potato and loved it. :) Just remember to slice them thinly so they soften up.
This looks great and sounds wonderful. It also is very similar to a recipe my friend gave to me, also using fresh mozzarella. Although she is no longer with us her excellent foods will be missed at all of the U of Delaware football games!
I just want to say thankyou! You have helped me in so many ways. Due to health problems I have a very restricted diet but my boyfriend loves his meat. Which I can not eat unless it was killed that day due to tyrosine(sp.) levels increasing over time. I also can’t do aged cheese but I have substitutes for that. You have made it so much easier for me to cook for him and myself without making two huge meals. My boyfriend is a fan of all your recipes involving meat so far and I get the joys from your various vegetable and pasta dishes with various substitutions for some ingredients. I have to use eggplant instead of tomato for this recipe. All I know is tomato is on the list my dietician printed out for me avoid. I also used ricotta instead of the Italian cheese blend. All of your recipes are so simple and easy I know I can find something here and be able to substitute what I need. You do not know how many months I have lived off of nothing but salad. I Cried so much after I found your site and tried my first dish. Thankyou and this one is my favorite of yours by the way. My boyfriend, well he is in love with your Rosemary Beef Stew but I added Bayleaves from the garden. I didn’t know where else to leave you this message so I decided to do it on the recipe that showed me I could still eat. Beth, you are a hero to me!!
Thank you so much, Brittany!! That is the sweetest most heart warming thank you note ever. :) You have made my day. Thank you for making me feel appreciated!!
What can I say. This was delish!!!!!
I can’t believe I missed this recipe until now! It reminds me a lot of the Greek dish Briam, which uses eggplant instead of the yellow squash. It makes a great vegetarian main dish or side dish for meats.
I have two recipes for Briam. One is assembled like this and the other layers the vegetables in the baking dish. Both are baked uncovered, which eliminates the “soupiness.” I will try this soon!
I don’t love thyme. Would rosemary be an OK alternate for this recipe?
Yes, I think that would be okay. The beauty of this dish is that you can almost use any herbs that you like. :) I think my first choice after thyme would be oregano.
Love this. Made small pan first time and had leftovers one day. Making double batch tonight, will have for lunch next two days.
I had a lot of moisture first time. I salted and let veggies sit for 20 min before assembling this time, I expect I will also be pouring off extra juice when I uncover, as I did last time.
Has anyone tried prepping and baking covered the day before then bringing to room temp Adding cheese and finishing the next day? I love do ahead short cuts
Hi, Jan
I just made this last night and it was delish. I prepped it in the morning and baked it at 6:00pm. I bought a ball of fresh moz, slice it and added in between veggies as another layer. (Added some basil from the garden.) Also sprinkled parmesan on top for extra crispy yumminess.
Great recipe!
I prepped mine yesterday at around noon and cooked it at around 6pm tonight then added the cheese and it was perfect!
I made this tonight. It is just like a ratatouille recipe only this is baked. My family loved it and kept raving about it being delicious. I didn’t add the thyme as I couldn’t find any in my spice cabinet and didn’t have any potatoes but It was still so yummy. Thank you for such a great recipe to use up summer veggies! I will be passing this one on!
Just made this again for the first time this summer and WOW, I’d forgotten how much I love this dish! I left out the tomato (I loathe them) and the potato (just plain forgot it), but added some asparagus that I sauteed after the onion. I still got some of the “soupy” on the bottom, but I could not stop eating this. Every time I wandered through the kitchen after dinner, I’d nab a few veggie slices to gobble down. Simply delicious!
I will definitely try this recipe, but I have concerns about the cooking spray. Research shows that cooking sprays (1) negatively affect lung health, (2) have unhealthy additives in addition to the oil, (3) use propellants and nitrous oxide (greenhouse gas) that are bad for the environment, not to mention the can itself. I just spread some oil with a paper towel.
Keep it a healthy dish; skip the cooking spray.
Hi! I was wondering if the bottom of the pan got really soupy from the tomato. I love all your recipes thanks so much!
There is sometimes a little liquid from the vegetables at the bottom of the dish, but you can just scoop the vegetables up out of the self made broth.
I’ve made this several times with whatever summer squash is in our Organics box, whatever cheese I have on hand and herbs from our box….always yummy and I’m not a fan of vegetables. Thank you for a great recipe! I’ve already shared it several times.
Made this recipe tonight with one yellow squash, one green zucchini squash, my own homegrown tomatoes, and fresh thyme from my “garden.” Didn’t have a potato, but the rest of the recipe was as you presented it to us. Really delicious and healthy too! I’ll be making it again.
Just started gluten free diet so cheese is probably out. Any suggestions
Natural, unprocessed cheese doesn’t have gluten. So as long as you stay away from the processed stuff, you should be fine. :)
Made this for the first time tonight. It WILL be made again and again. We loved it. I did it just as the recipe says, but did use more Italian cheese than it called for. The zucchini and yellow squash we really slender and not overly large, so I used 2 of both kinds of squash, and also 2 potatoes sliced thin as I didn’t have and larger one. The tomato was larger than the squash rounds or the potato, so I cut them in half. worked really well and was not overly watery. In fact it wasn’t watery at all, as I was afraid it might be. All in all, my husband dubbed it a “keeper” and it will grace our table often this season.
Would this freeze well if you needed individual portions for much later?
Hi there.
I can prep this a day ahead? Do you think it will work just as well?
I think that might work well with this recipe, although I haven’t actually tried it.
Potatoes will have to be kept in cold water until ready to cook, otherwise they will turn black
Hi, wife sent this recipe to me and we made it last night. As the others have said its awesome!
I wish I made more as I ate all the leftovers in just one day.
The tomatoes really add something with their acidity, so if anyone leaves those out, they may want to put some acid back in with a sprinkle of vinegar or salad dressing or something.
I also tossed all the rounds with a little olive oil and all the other seasonings (except salt) before assembling.
It is a little runny, but I like the juice afterwards. Some bread to sop it up, or maybe over a small spoon of leftover rice would take care of that.
Will have to try it with some fresh corn (since its real cheap) or some eggplant next time.
I used sweet potatoes instead of white as well. More nutrition.
I just made this and it was wonderful! I’m new to cooking but this was easy and delicious.
Hiya! I discovered your website yesterday and I’ve already pinned around 30 recipes, hahaha! I apologize if this question seems rather dumb:by creamy cheese do you mean cheese such as goat cheese and cream cheese, or cheeses such as mozzarella?
Thank you!
Something more like mozzarella :) And it’s not a dumb question!
Absolutely love this recipe. Its so versatile and you can use different different veggies, I happened to have 2 potatoes, 2 red bell peppers, 2 zucchini, and 1 onion which I sliced into rings instead of chopped and just layered along with the other veggies. This dish looked so impressive and was very simple. I will be making this again, many times.
I am in the middle of making this right now but omitted the tomato since no one in my family likes them…however I am 25 minutes in to cooking it and it is not even CLOSE to being done… I added a tiny bit of water to replace what I would expect the tomatoes to give off…. any ideas?
Cooking time will vary depending on how thick the vegetables are cut and how tightly they’re packed in… just keep checking every ten minutes. They will eventually soften! :)
I usually cook mine 60 minutes under the foil, top with cheese, bake another 15 minutes uncovered. I skip the tomatoes and use sweet potatoes instead of regular potatoes. I’m actually making it now. I put it in at 6:15, will put cheese on at 7:15, then eat it 7:40 or so tonight!
Tried this dish for the first time the other day. LOVED IT! I never much cared for squash or eggplant, but I added them both to my dish and I now love them.
I did as someone else mentioned and poured the water from the dish about midway through.
This dish is a keeper.
I made this yesterday and loved it! I seasoned the veggies before assembling- just wish I’d thought of using a Ziploc bag ;)
Definitely a keeper!
This was sooo good! I love the fresh flavors!
i changed up the recipe a bit, only had a 6×8″ pyrex and i used a convection oven around 390 degree temp, i increased the time to about 35 mins with the foil and 25 after removing. was worried about it being too watery so i poured a bit of the fluids out before adding the cheese and moving it back to the oven.
while it might undermine some of the “budget” aspect, i used some sesame oil and sesame seeds and caramelized the onion a bit more than suggested, and rubbed the pyrex with margarine. also i topped it with a bit of grated parm as well as mozzarella (only thing i had on hand).
had to baby it a bit but worth the effort, i am genuinely surprised how well it turned out for a first try. for those saying it is watery, i had good luck just pouring some out halfway through, although next time i might try a more potato heavy mix to soak up some of the juices, or mess with the foil/nonfoil cook times.
i’m trying to add more veggies to my diet and never guessed they could taste this good, a few sprinkles of tobasco and this is amazing. going to grab seconds now!
After all these years this recipe is still the bomb. Sometimes I would use cucumbers in place of zucchini so others can try that as well. Also, the prices seem like they may need an update.
I love the colours, it looks gorgeous!
Made this tonight and used oregano instead of thyme. It was so good :)
Does anyone know the nutritional value of this dish?
WOW. My life will never be the same again. Not only is this dish beautiful to look at, the taste is phenomenal!
Some notes that I made:
– My potato and tomato were much larger in diameter than the zucchini and squash so I cut them into half rounds. That made it all a bit more uniform in size and gave it a good ratio.
– In order to keep my dish from being soggy I removed the tomato seeds. This certainly didn’t take from the flavor.
– This dish doesn’t keep well as leftovers unfortunately. So make sure you have plenty of people to help you eat it!
I put a dry herb stuffing mix with sprinkle of olive oil and the parm cheese on bottom. It absorbed vegie juices and was very tasty.
Hey if you are on a low carb diet or a low fat diet instead of olive oil you can use i cant believe its not butter spray butter and instead of potatoes you can use eggplant just a thought for all of us who battle carbs and starches
Hey, Is there anything I can use as a substitute to the onion? I have an allergy to onion, and I would really like to try this.
Maybe mince up a little extra garlic. Otherwise, it should be fine without the onion. :)
Hi, can I replace the yellow squash with an eggplant? :)
Yes, eggplant would work well with this dish.
I don’t eat pasta, so when my hubby and kids wanted lasagna for Valentine’s Day, I thought of this recipe for myself. I modified it quite a bit to work with the sauce I was already making for the lasagna, but it was DIVINE! I used just the squash, and I put a thin layer of my meat sauce from the lasagna on the bottom of the dish instead of the onions/garlic, but cooked it as prescribed, and it was perfect. Tonight I’m making your Pasta with Creamy Pumpkin sauce (just the sauce to mix in with some quinoa), and I can’t wait to taste it!
Can you freeze after it is cooked or make ahead of time and freeze??
This one doesn’t work quite as well after freezing. The vegetables will get very soft and soggy.
What type of meat dish would go great with this? I really want to make it but i can’t wrap my head around what the main dish would be like. thanks
This dish is really versatile. I think it would go great with just about any grilled or roasted meat, like Maple Dijon Chicken Thighs, Herb Roasted Pork Loin, or Honey Spice Chicken Thighs.
I was looking at this thinking how well I thought it would go with lake trout poached with lemon & maybe a bit of rosemary & thyme. I think something “citrus-ey” would be really good.
Hi,
Thank you for the nice recipe. I translated into Japanese and added into my site (berlintechnotime.com)! :)
Cheers
I’ve made this three times now and it’s been a hit every time. It always tasted fantastic but I made adjustments each time and the third time was a charm. When using the mandolin, I took the potatoes to one notch thinner than the rest of the vegetables to make sure they fully cooked without over cooking the others. With the third time I took out the seeds from the tomatoes and it lessened the moisture. This will be a family go to for years to come! Thanks!
I think I’ll try this recipe because I want me vegetable options to pull from when cooking, but I dont think I’ll cover the dish with foil. I imagine it would get really watery.
Just made this for dinner. Made some slight changes. Used yams instead of white potato. And they didn’t cook through, but if I would keep the dish longer in the oven quash would be way overcooked.
Also made caramelized onions and put them on top of cheese.
And I used grated parmesan, swiss and gruyere cheese mixed with 1tsp of mayo, finely chopped garlic and smoked paprika.
the flavors were awesome.
The only thing is the dish came out very wet. A lot of juices accumulated on the bottom of the dish. And the juices could be used as a sauce for the chicken or other protein. But I’m still wondering if there is a way to make it a little dryer?
maybe just try the recipe like it is.. and see how well it turns out for you , instead of making any changes.. and go from there.. =) I however can not wait to make this OHHH its soo pretty..
I think you may have sealed the water/steam into the dish with the cheese….sounds great but no where for steam to vent…..also salt lets water out of tomato slices right off the bat….
I have made this a few times and also make smaller ramekin sized and shirred egg dish sized all at one time to share when done or ez to re heat later…cuts down on the size of the maid dish tho with less water overall it seems…..
Go to allrecipies and join the rest of cooks w/o change the recipe then whine.
Made this dish this week and it was a huge hit!
I didn’t have any thyme on hand so instead used a sprinkle of dried oregano, and for extra flavour a sprinkle of ‘all purpose seasoning’. Perfect! Healthy and great for leftovers too :)
I tried this recipe for the first time tonight and it was AMAZING!!! Seriously my significant other doesn’t normally eat vegetables and he finished the rest of the pan! I didn’t use tomatoes and didn’t have thyme so I used a “Italian seasonings” blend instead. Again, AWESOME and I will be making this all the time now! Thanks
hi! can I substitute yellow squash for other type of squash? and cucumber instead of zucchini? would there be a difference in the taste? thanks!
If you use another type of squash, it needs to be a soft summer squash rather than a hard winter or autumn squash. Or, you can just leave the yellow squash out. Cucumber probably wouldn’t work with this dish, though.
This looks heavenly. I am definitely going to try it out. However, I was wondering if this would taste okay cold?
Personally, I don’t think I would like this one cold.
I like it cold – it sets more and slices well – I then serve with green salad leaves and fresh crusty sour dough bread. Yum.
Hi, i was just wondering why the onions are diced and on the bottom instead of sliced and stacked with the other ingredients, would that be an option?
Yes, I think you could definitely do that. :)
I actually skip out on sauteing the onions and garlic alltogether and put the onions in with the rest of the vegetables and it turns out amazing in the order that I do it because the onions are next to the tomatoes and the flavor is great that way. going to reduce the time of the tin foil being on aswell to reduce the amount of liquid at the bottom of the pan
Something is wrong with the recipe. I followed the recipe exactly, but my Tian was all watery at the bottom. I think the Zucchini needs to be salted first and than the excess water should be squeezed out to avoid this kind of mishap.
Please advise.
I just made this and it looks delicious. I am thrilled to be able to share this dish with family for dinner.
We made this recipe SO MANY TIMES this summer! It’s so delicious, even with so few ingredients, and exceedingly cheap if you can get the squash/zucchini for free from your garden, a neighbor’s garden, or 5/$1 at the farmer’s market. I don’t even really like squash, either. We use red potato, and after making a few times, we upped the proportion of potato to everything else, but just because I love potato ;).
Could you substitute the potatoes with sweet potatoes instead?
Yes :)
Made this tonight. It was yummy! I greased baking dish with butter, I mixed the sliced veggies with 1 tspn of salt, black pepper to taste, an fresh thyme. I added 10 min to the cook time(pot. not cooked even though they were super thin) Then topped with mozzarella and baked 15 min. Oh and I used to 2 tomatoes. This completed our meal of rice and baked Italian chicken breast.
I kept seeing this recipe in the Top Recipes list and thinking I should try it. Over the past few weeks I have been accumulating an alarming number of squash/zucchini/potatoes from our crop share basket – I new it was time.
Loved it, as did my entire family!
Made this dish and it was a HUGE HIT. From the comments I added all the sliced veggies to a ziploc bag with a little EVOO and Thyme and shook them up so all was evenly coated before lining it up. I also substituted sweet potatoes for white potatoes since I already had them in the house. I posted a few pics of my masterpiece on my blog: http://michelmobababy.blogspot.com/2014/09/colorful-rattoutoulie.html
PS – the only thing I might do different next time is add some breadcrumbs on top along with the cheese
Ohh, I love the idea of tossing the veggies with seasoning in a bag first! Bravo. :)
And I love the sprinkle of bread crumbs idea!
I was just wondering if the potatoes are cook because the other vegetables are soft than the potatoes
I just made this today and it is very tasty! I would definitely use 2 tomatoes instead of just 1 next time. I’ll be making this again!
Yup my first time making tonight and I used 2 tomatoes! One was not enough.
Finally got around to making this with zucchini on sale!
Made this in a enameled 8×8 baking dish, coated with unsalted butter, used sweet potato instead of squash, will use two tomatoes next time, filled in gaps with sun-dried tomatoes that had to be used up, instead of dried thyme I used dried oregano & mixed Parmesan cheese with shredded regular cheese.
Did not have to precook the potatoes beforehand as I sliced them very very thin.
Thank you so much for this recipe, it will be weekly regular!
I just printed this recipe and loved all the suggested changes. Looks like I will have to make these recipes and try them all! So pretty!!!
This recipe is great, it’s so easy and tastes AMAZING! I would definitely recommend it to a friend :) The only changes I made were instead of potato and squash I used sweet potato and added marrow and aubergine just because I had these veggies in my fridge! It wasn’t as colourful but it still looked so GOOD!
I always add eggplant, since we grow many Asian types aling with out marrow. It adds a lot of flavour.
This closely resembles a recipe I made in the past where the potato is replaces with eggplant. The veggies are tossed with S&P, EVOO and generously sprinkled with herbs de provence (yes, with lavender). Each layer is kissed with shaved parmesan and the final layer is coated in panko crumbs, a drizzle or two of butter and more herbs de provence. Spectacular. Your recipe sounds amazing. Might even be good covered in a rich tomato sauce?
I like squash in general. I don’t love it. But I can now say that I LOVE it cooked like this. This was so easy to throw together and it came out fabulously.
The only change I made was I salt & peppered the veggies as I chopped to try and get a more even coating.
I took it as leftovers and it was still awesome. I will be wearing this particular recipe out while squash is still in season.
Does this work well for leftovers as well?
I enjoyed the leftovers, but this is one of those recipes that leftovers will probably be a matter of personal preference. The vegetables will soften more upon reheating and may seep a little water while refrigerated.
I love all of the vegetables that are in this dish. However, this dish did not turn out well at all. Lots of liquid in the bottom of the dish, potatoes were not done, eventhough I cooked them longer. Didn’t have much of a taste. I was disappointed in it. I won’t cook it again.
I made this the first time and realized I was allergic to thyme, so I went with basil this time around, and it’s delicious! Has anyone tried serving this dish chilled? I would like to use this for a party, but it’s going to be outdoors and people will be coming at different times.
Yum! This looks delicious.
I often make a vegetable bake but I layer it horizontally. I use potato, onion, pumpkin and sweet potato. For the ‘sauce’ I use some vegetable (or chicken) stock mixed with a little butter and cream.
This looks like a great alternative. The only thing I’d probably do differently, is to lightly blanch (or microwave) the potatoes so they are semi-soft. Potatoes always take a lot longer and aren’t very nice if still raw. Most of the other vegetables are nice if still a bit crispy so it wouldn’t matter if they weren’t fully cooked through.
Thanks for your amazing inspiration, clear instructions and fabulous pictures.
felicitaciones!!!!!!! me encanto
I love this recipe! Have made it three times already- the first time I followed this recipe exactly and it was phenomenal, but then I wanted to see how creative I could get with it….
Lately when I make this I include yellow and green squash, yellow and green zucchini, tomatoes, potatoes, eggplant, sweet potatoes, yams, and mushrooms. It has worked out great, but I inevitably end up with some extra slices of veggies…and I don’t want to leave any out of my fun little medley!
Does anyone know if I could use these extra slices to make another dish-but instead of eating it right away, could I freeze it?? (It would be awesome if I could have this dish already prepared to devour myself some night after work or to have ready to bring to a friend’s house!) If you think I can freeze this dish, would I slice/prepare and THEN freeze without cooking it? Or would I completely prepare the meal and cook it first (as if planning to eat it immediately), and THEN freeze it? Would the timing of the cheese be altered? I’m trying to relate this to freezing a casserole or lasagna, and it seems doable, but I would love some advice if anyone has already tried to do this. Thank you!!
My hunch is that it wouldn’t freeze well (before or after cooking) because the veggies might get too soft. Freezing breaks down their cell structure, which is okay in dishes where they’ll be really super cooked down (soups, etc.), but this one you kind of want them to still have some texture.
Great Recipe! God Bless!
So good and nice presentation. I used a mandoline (carefully) to get even slices fast. Went together in no time at all. So many good recipes here. Your site has become my new favorite. Thank you!
This is awesome! It’s colorful, easy, and down right tasty. I’ve made it twice within a couple of days, for guests coming over for dinner and as a side dish for a friend who just had a baby. All positive feedback!
We’ve made this several times already. We love it. So good, and so easy. Thank you!
Delicious! And so very easy to make. Thank you.
Hi..this looks like a great recipe..want to try it out at my upcoming party..just a quick question. Can this be done without any cheese as I have other dishes with lots of cheese at the party. Want to give the guests some healthy options too. Plan to serve this as a side to my main entrees.
Yes, absolutely. Sprinkle it with a generous amount of herbs and I’d probably drizzle or brush a little oil over top to keep it from drying out.
Delicious!!!!! Made to go with fresh caught Atlantic salmon on the grill!
Flavor is wonderful, so easy to make!!!
Just be sure you chop everything especially the potatoes thinner.
We have TONS of onions, tomatoes, and zucchini in our garden right now – we only had to buy potatoes and cheese! I sauteed in coconut oil and put a little extra of that at the bottom – I think you are right that butter would be delicious but coconut oil was tasty too – thanks!
AMAZING dish!!!
Making this right now and I can’t wait to try it! Love your site!
Kathi
Really delicious! I added butter, yellow pepper bells and garlic salt!
This recipe is delicious
This has become a family summer favorite the last two years. I make it on the grill! Thank you so much for this wonderful dish!!
Tried this for the first time tonight. I swapped out the regular potato for a sweet potato because I am trying to stay away from the “bad carbs.” It was still amazing. Thank you so much for a new way to cook my veggies. I was getting pretty tired of the standard sautee with olive oil and garlic. :)
I thought I had clicked 5 stars… for the record… I give it 5 stars
I made this last night for dinner, excellent recipe! Thank you for sharing it.
Wow, that was fantastic! I made only a little bit to try it out because generally I am not fond of cheese with my veggies. Well, I’ve gobbled the entire thing down, lol! What a great website (it has inspired me to try new things) and what a great recipe, thanks!
The best thing about this recipe is that it’s so simple. A coworker told me about it over a year ago and I’ve made it (and loved it) several times since- this is my first time actually seeing it “in print.” Thanks !! :)
Why do you recommend not using a mandolin to slice the vegetables? I use the mandolin a lot because it gives the most identical slices. By the way I’m making the recipe tonight but with sweet potatoes and eggplant along with the squash, zucchini,and tomato. I think it’ll be great.
It’s not that I don’t recommend it, but I don’t want to use it again myself. :) The one I have is extremely complicated, hard to clean, and scary sharp. I’d rather just slice them up real fast with my knife. You gotta do what works for you, though!
made this tonight; added leftover andouille sausage and it really added to it! next time i will double the cheese and add a bit of butter or olive oil over the veg before the initial baking.
I didn’t have any thyme and I didn’t have zucchini or squash, but I substituted all of those for Italian seasoning, frozen green and yellow beans, and frozen cauliflower and broccoli. This was SO GOOD. Thanks for posting! I plan on trying it with the real ingredients soon. :)
This. Is. AMAZING! I absolutely love vegetables, and this is just SO delicious. Only things I changed were adding more garlic to the onions, because, well duh, garlic!! And instead of thyme, I used italian seasoning. Otherwise, I did this just like the recipe, and I am in veggie heaven!!
This is so pretty. Now that my garden is planted I need all the veggie ideas I can get :)
Cooking time was longer than 30 added the 15 min for the cheese go melt. Though I sliced all the veggies equally, they cooked unevenly. Probably add 40-50 min cook time, and add more seasoning of your choice
I made this last night with light havarti. It was quite tasty!
Mine was pretty wet on the bottom, but that’s to be expected. Most people commenting seem to think it’s from the cheese, but that’s not why the “soup” happens.
When you cover and roast watery veggies like zucchini and tomatoes, this is what happens. The water seeps out when you cook them.
My dish was jam-packed with mandolin-thin slices – no chance for liquid to evaporate! Still it was fine. The potatoes cooked perfectly, and even crisped at the top a bit after removing the lid (the trick is not to double the slices, but to overlap/fan them out in that layer, kinda like holding poker cards – that way most surface area is exposed to the heat).
I enjoyed the leftovers for lunch today. I nuked them in the microwave. The top wasn’t as crispy today, but I didn’t mind.
Thanks for a solid, versatile recipe idea!
I made this tonight and it was easy and turned out just like your picture. I used a mexican cheese blend with some Parmesan on top since it’s what I had and it turned out great. I will try the italian blend next time. I was surprised at how easy this was to do and how pretty the final dish turned out. Thanks so much for posting your recipe – I loved it!
One word – YUMMY!! But I also added a slices of feta between the vegetables. mm..
This recipe, word for word, is on Foodgasms’ Facebook page with no credit to you. Thought you might want to know that!
Hello Beth! your site is great !!!
I’m new to cooking but using your recipes i do pretty good :)
The only thing that i would really love to see on your site is calories for every dish…. i see many yummy looking recipes with pasta or cheese (which i love)… but i really need to watch my diet :(
I would really appreciate if you add calories to your recipes per serving.
Thank you :)
This was so yummy! I used sweet potato as I didn’t have summer squash (not sure I have ever seen in here in Australia!) and danish feta & 3 cheese mix on top. Leftovers for lunch tomorrow – yum!
What is the trick with the potatoes? Is it just slicing them really thin? We tried this the other night and it is amazing, but the potatoes didn’t cook all the way, so we had to not eat them. We didn’t peel them either, does that matter?
Peeling shouldn’t matter, but yes, you do need to slice them thin. :)
That was GOOD! Thanks so much for the recipe! And so easy. I ended up using regular Parmesan from the can and it worked just as well. The kids really liked it too!
I just tried this last night and it was so yummy. The vegetables were tender but not to the point that they just fell apart. I should have been more generous with the salt and pepper. I paired this with a mix of wild and brown rice with mushrooms in the slow cooker and pan fried cabbage. The left overs heated great for my breakfast the next morning.
This recipe looks amazing – I think we’re going to try it this weekend. The farmers market has tons of awesome looking veggies just waiting to be cooked up like this!
Re: your comment about the mandolin – what happened? I only ask because I made your recipe for Wonderpot Pasta last night (it was AMAZING!!!) and I sliced off the tip of my ring finger on the mandolin while slicing the onions. Most excruciating pain ever and I had two c-sections! I just got the mandolin for Christmas and had been anxiously looking for a way to use it – now I wish I had left it in the box :(
Luckily, I didn’t actually cut myself. :) It’s just very scary and a pain in the butt to clean! I’d much rather just try to slice thin with a knife. :)
Amazing ideal and love this….I am doing this recipe right now.
Hate the thyme spice. Eeuuucckkkk. Minus the onions on the bottom and cross out the thyme, and I think I’d like it better. Thyme is too strong.
I love when I made this it was a little soupy with all the veggie juices. I added approx a tbsp of corn starch and made a sauce.
This recipe was easy and delicious! I made sure I cut the potatoes thin (I doubled the recipe). Everyone loved it and leftovers were even better! Thanks Beth
Looks fancy and difficult, simple to do.
Yelp, made this one too. It was delicious. I usually substitute the potato for a sweet potato and go light on the salt. Yum!
I love how beautiful it is! But mostly I love that it is something that I can eat with all of my food allergies. I can’t wait to try it and after looking at this great site, I pre-ordered your recipe book with Amazon. Can’t wait until it comes out! I will come back and rate the recipe after I try it this weekend
I would love to make this for our office potluck! Seems simple and affordable :) I do have one question. Do I need to peel the Yellow squash?
Nope! Summer squash has a very thin, tender skin so it doesn’t need to be peeled. :)
this is my go to lunch during the day while i’m home! i like to mix it up though. i usually sub the russet potato for a sweet potato, i omit the cheese (dairy allergy), and i sprinkle the top w/some potlatch seasoning from williams-sonoma (it’s always in the cabinet). truly one of my favorite dishes!
Hiya, going to make this tonight- what accompaniments (if any) would you suggest serving it with? Thnx
It would really go great with just about anything! Grilled meat, baked chicken, casseroles, anything :)
We had this for dinner last night, and it was fantastic! My only regret is that we didn’t save any leftovers. My mind said you don’t need seconds, but my mouth was too busy shoveling in the veggies to listen.
This was a great way to use some of my extra squash! I used eggplant instead of potatoes and sliced the onions and put them with the rest of the veggies and used half as much cheese, just parmesan. I was worried about it being soupy based on other reviews so I sliced everything, salted it and let it sit for about 20 minutes. There was a little liquid in the bottom but not much. It was very good, something different for zucchini and squash.
You’re a genius. ‘Nuff said. http://www.cruelironing.com/blog.html
Found this via Pintrest – Its in the oven right now! Hope it tastes as good as it looks! :)
We loved this recipe. My sons finished it off the next day and asked for it the next week. I used a cheese mix the first time – yummy! Of course we’ll eat anything with cheese. The second time I added eggplant. I sliced it, coated it lightly with olive oil spray and broiled it lightly on both sides to reduce the water. That was good too. I haven’t made a bad recipe from your site yet and my very hungry boys are really loving them too. Thank you so much!
I made this today for the first time and even though I didn’t follow all instructions (some on accident), it came out great! Used diced onions and celery on the bottom, un-sauted with about 2tblsp of ponzu sauce, substituted red potato for regular, a dash of cayenne and had a five cheese mix as well as shredded parmesean. Dee-lish! I had a problem with some of the skins being too hard but I think that could be remedied with a thinner cut than I managed or just cooked a bit longer.
I made this last night and my brother-in-law LOVED it. He is such a health nut too Will make this again and again.
I made this last night and it was fantastic. I’m not normally a tomato fan, but their flavour really set off the dish and made me want to eat more.
Even more wonderful was the yummy leftovers that meant I didn’t have to eat canteen food for lunch!
I really like your site. Keep up the good work!
I’m going to have to make this tomorrow. My parents need a change in their diet and this recipe is perfect. Probably not going to add the whole cup of cheese and not so much salt, but that’s only because of Dr’s orders.
Thank you so much for writing this blog!
I made this last night and it was delicious. I will absolutely be making this again. I added some hot pepper flakes and butter to the onions. I mixed aged cheddar and mozzarella for the cheese topping. Wonderful flavour!
Love this recipe! I’ve made it several times. We use red fingerling potatoes and cherry tomatoes, I like the sweet flavor. I usually double the recipe Andy kids eat the entire dish as a meal.
I have made this several times and it is a hit every time. The veggies are always cooked to perfection and I have never had an issue with it coming out soupy. Most recently I have added cooked crumbled turkey sausage on top before the cheese layer.
I stumbled on this site via pinterest!!
And the moment I laid my eyes on this, I’ve been looking forward for the weekend to start making it…
Finally I just did it and it turned out amazing!!
I used carrots instead of squash (since it’s not available).
Although, it’s not that creamy as what is seen in your photos, probably because I used, mozzarella cheese? Nonetheless, it’s perfectly suit my taste bud :)
Will try to use combo cheese next time.
Thank you beth!! You’re a star!! :)
I made this last night for dinner. It was delicious! My boyfriend and I both loved it!
This was soooo good. My husband really enjoyed it as well. This was a great twist on our fresh veggies we have. So many options to mix it up a bit. I think I am gonna try putting greens on the bottom and layering veggies on top. Yummo!
Wow, this is so beautiful to look at and I am sure it tastes just as wonderful. Thank you for sharing!!
Tried this over the weekend and while I will have to tweak it a bit next time
(Did you know potatoes take longer to cook through than squash of the same thickness? Yeah, I should have thought of that sooner…)
it had great flavor and was devoured enthusiastically
(despite the slightly crunchy potatoes).
Sounds good, and with my own garden it won’t cost anything, can’t wait to try this.
We are about to eat this tonight…..my son and his friend help with cutting and eating the extra veggies! So excited to see what it tastes like.
I made this last night with sweet potatoes and without tomato. OMG! SO amazing! Everything was gobbled up immediately.
Wondering what the calorie count per serving might be for this fabulous dish. Scrolled through the comments to see if anyone else asked, but didn’t see it.
I’m not sure – I haven’t calculated it. There are quite a few sites on the web that allow you to enter recipe ingredients and it will give you a calorie breakdown, though. Do a google search for “recipe calorie calculator” so you can see your options and decide which one you feel is most trust worthy.
Made this last night and absolutely loved it. I added extra garlic and sprinkled some basil on top, too. Also, I used a combination of shredded mozzerella and cheddar. DH and I both thought it was delicious and will enjoy it again throughout the summer with our garden harvest! Thanks for posting!
Seen & pinned on Pinterest, made it tonight (and while it was cooking I read the comments then started panicking – OhNo will it be soupy? Not cooked? ACK!) It turned out PERFECTLY! and is so, so delicious! Served it with turkey smoked sausage that I browned quickly right in the onion/garlic skillet – wonderful weeknight summer meal. Definitely going into permanent rotation {thumbs up}
Thanks!
This is a fine recipe. I tried this out a couple of nights ago (with a couple swaps: shallots for onion, and Mexican cheese for Italian blend). I believe my marriage has improved . :p In all seriousness, my husband appreciated the flavors of the slow-cooked vegetables. I want you to know that I’ll be having people over for dinner more often. Thank you, Beth.
I made this last night. Used 3 garlic (we like garlic), some Cajun seasoning and fresh herbs from the garden. I forgot how much water is in squash, so had to pour off the liquid. Added more cheese at that point and baked longer so it wouldn’t be so watery. I usually saute squash prior to using in casseroles to remove liquid. Perhaps I should have done that this time. Also, did use butter with olive oil to saute onion and garlic and buttered pan.
TIP FOR LEFTOVERS:
I made this the other day for dinner (it was excellent of course, thanks again Beth!) and had some left over. While I reheated the veggies in my toaster oven, I fried up an egg over medium in olive oil. Then I put it on top of the veggies (yolk down), added a little fresh cheese and some thai garlic sauce. WOW! Great for breakfast or breakfast-for-dinner!
We made this one weekend to go with hamburgers. Instead of potatoes, we used tatertot crowns, and roughly chopped all the other veggies. was a perfect match for the burgers!
Tasty stuff, though I looked at it for a good five minutes wondering how to eat it lol. For some reason though, I ended up with a lot of liquid in the bottom of the pan like a couple other people. Maybe I didn’t cook it long enough (especially since the potatoes were a little undercooked)?
However, just as is, I think it makes for a better side dish than a main dish, unless you add more things to it. :) I made a nice chicken to go with it (though ended up eating like, 1/3 of the pan anyways haha.
Love, love, LOVE this!! Have made a couple of times. . .once to take for a friend, and her 3 & 5 year olds kept asking for more! Have used Penzey’s Bouquet Garni & Sunny Paris herbs. . .potatoes take some time to cook. . .and yes, this time had a crisis with the mandolin slicer! doh!
I made this over the weekend. Unfortunately, I overcooked the veggies, so they came out a bit mushy. I added about 15 minutes to the cooking time…mainly because I was distracted while cooking something else…lol On a positive note, the flavor is good enough that they are still edible to me. I had it as a side dish to your pan lasagna recipe–yeah I know, odd combination, but it tasted great to me.
Stumbled across you on Pinterest, we had this for dinner last night and it is now on the regular meal list. I’m in Western Australia and squash isn’t too popular so I substituted with Sweet Potato (Yam) and added Pepperoni & Ham to the layers with a sprinkle of parmesan too……..a delicious complete meal! Thank you.
I made this to accompany our jalapeño oven fried chicken for dinner tonight. It came out perfectly; I did use a different cheese blend to fit what I had on hand, but given the simple nature of the recipe, I don’t believe any flavors were compromised. And to think, the man said he didn’t eat squash! Lol, his veggies were the first thing to vanish from his plate! My toddler loved it as well. I will definitely be making this again. Thank you for sharing :)
I made this recipe tonight!! It was awesome. Everything came out perfect. I used an 11×7 inch glass dish. 30 mins then 10 mins with the cheese. I used a 6 cheese Italian blend and it wasn’t watery at all. Plus, I took the seeds and the mushy stuff out of the tomatoes. This is a great recipe. I think I’m going to put it on top of pasta next time with a light cream sauce. Thanks again :)
Wonderful recipe. I made this last night for my mom who is going through cancer treatments and she is wanting to eat less to no meat. This was our main dish. YUMMY! Thank you this is a new favorite.
love it! Hubby does too. Thanks for the idea.
Made this last night and it was amazing! I used 1/2 cup freshly grated asiago cheese and everyone had seconds and third helpings!
Wonderful. I used a food processor to slice everything except the tomato, onion, & garlic. I also added 2T of butter to the onion & garlic. It was perfection!!!!
Wonderful. I used a food processor to slice everything except the tomato, onion, & garlic. I also added 2T of butter to the onion & garlic. It was perfection!!!!
I’m making this for the second time in a week. We loved it. I did chop two tablespoons of butter and added to it before baking. And had to add salt at the table, so tonight I added a little more salt before making. Yummy. It’s on my menu for our first Wednesday night dinner at church this fall.
Making this for a potluck BBQ this evening as I type … Added crumbled bacon and Italian bread crumbs. Smells AWESOME up in here!
Bethany – Feel free, thanks!
Just tried this and it was awesome. Do you mind if I blog it and link back? I layered the veggies around in a round dish and it ended up looking like a flower in the end. Very pretty. Thanks.
This looks AMAZING! I can’t wait to try it! I will post and let you know how it turned out! Thanks for the recipe Beth!
Just had this for dinner and YUM-O! Definitely keeping this recipe handy! Thanks!
Tiffany – I used a conventional oven, but baking times will vary greatly depending on how thick the vegetables are cut. The type of dish used and small variances in oven temperature can also add to the difference that you experienced. But, it sounds like you navigated it well and your dish still turned out great, so I’m glad! :D
Made this for lunch today and could’ve eaten the whole thing! But I’m wondering, are the directions for a convection oven? Mine took WAY longer to get done. The foil was on for 1 hour and 15 minutes before it was tender enough to add cheese. Such a good recipe and great timing because my squash is going crazy in the garden this year!
This was such a hit and an easy way to get veggies on the table. This dish has easily become a go-to. I love all of the ingredients in this dish, so my tummy was very happy indeed. Thanks for sharing this, and I can’t wait to try more!
PS. I had leftover zucchini & squash after making this dish twice, so I ended up making your zucchini fritters. AWESOME.
Made it tonight for supper and we loved it. We also made a 9X13 and with 3 people maybe a spoon is left. TFS! Will be making it again.
Absolutely LOVE this recipe! I just made it exactly how it says except I added extra squash, zucchini, tomatoes and potatoes and baked in a 9×13. I didn’t have thyme so I improvised with basil
Instead and it turned out very well. I do have to admit I was scared that the potatoes wouldn’t be done enough but they turned out perfect. I highly recommend this dish and I’m already gushing to all my friends, thanks for the post!!!
-Stef
Bethanee – I actually did not replace the foil because I wanted my cheese to brown, but maybe your oven runs a little hotter than mine :) You can just wait to add the cheese at the last minute or at least a little bit later than you did this last time and that should correct the problem.
MMM! I just made this for the first time! Absolutely loving the idea :) Only one question: Am I supposed to replace the foil after adding the cheese? I put it into the oven without the foil after adding the cheese, and after 10 minutes it was much more brown than I had wanted. I may have made a boo-boo. It tasted GREAT, but would’ve liked for it to look as pretty as yours as well.
This was awesome! Didn’t use as much cheese but added a little panko when I put the cheese on. Over the top yumminess!
Gonna make this tonite, overloaded with zuchhini and yellow squash. Thanks for the new idea!
This awesome. Thanks!!
Yes indeed! I just sliced all my veggies and reviewing the recipe to make sure everything is right. I plan to add a couple of dollops of neufchatel cheese, cannot WAIT to eat! :D
Hello!!! Im waiting in front the owen for the vegetable to be ready!! Thxs from Venezuela!!! :D
Absolutely wonderful! Presentation was amazing and it was enjoyed at dinner tonight. I used sharp cheddar as I didn’t have an Italian blend cheese. I also used a cream cheese based sauce to drizzle over the top before serving!
I’m making it right now…I also added mushrooms and feta to the mix…can’t wait!
I have made this recipe several times and it has always been a winner. I’ve used Roma tomatoes and sometimes added a few strips of bell pepper (any color) and mushrooms but I always use the basic ingredients, too. My one permanent additional is Tony Chachere’s seasoning or Slap Ya Mama. Thank you so much for this great recipe.
My hubby and I both tried this tonight and it was amazing! I found this recipe off of Pinterest and it has got to be our favorite recipe that we have made so far and I have tried a lot of them! We used the Kraft shredded Italian Cheese. I think we want to try adding bread crumbs on top for an added bonus next time. I wish I would have found tomatoes, potatoes, zucchini and yellow squash that were similar in size since mine were all different sizes and didn’t look as pretty as yours. Thanks for a yummy recipe that we will be adding to our dinner rotation.
A lot of brands sell an “Italian Cheese” mix of shredded cheese in a bag. It’s usually asiago, parmesan, mozzarella, and another cheese that I can’t remember :P
didn’t like the zucchini in this dish. it became mushy…also don’t know what italian cheese means?
Made this last night and it’s pretty wonderful, except I found the thyme to be a bit overbearing. I think next time I’ll use an Italian seasoning mix or maybe fresh basil from my Aero-Garden instead. But it’s definitely on my favorites list. I also used a combination of mozzarella and Parmesan cheese for added flavor.
I made this last night to go with some grilled chicken and it was so good! I left out the potato (didn’t have one), and used fresh rosemary from my garden in place of the thyme. Even my husband enjoyed it, and he’s not a big veggie eater. Thanks for the recipe!
Use heirloom tomatoes for a fuller flavor :)
I made this for my parents today! My whole family really liked it. I added eggplant and used Butternut squash instead of yellow squash because they did not have any of the yellow variety at the store. It worked good except it had a pit with seeds so I had to do some improvising. I put a flavoured goat cheese on half of the veggies and a Tex Mex blend on the other. My family found that they liked the goat cheese better as it gave the dish more flavour!
I will definitely be making this dish again!! …. there were NO leftovers.
Pinned this on Pinterest, and LOVE it!! I love zucchini and squash, but unfortunately they are not my husbands favorite :(. I made this a few weeks ago, and we both agreed this is the best thing I have ever made!! I love that it looks pretty too! I will be making this again tomorrow for a summer barbecue. Thank you so much for the awesome recipe!!
Would if you add Ranch dip seasoning?… anyone think it would work?
Am making this for the 4th time today. LOVE IT!!!Thank you for sharing.
Found on Pinterest! I wonderfully surprised. This is an awesome dish. I’d just about given up on squash, but this did the trick. I’ve made it several times – very versatile. Thank you so much for sharing.
LOVE THIS MAKING IT TODAY _ from all the fresh veggies and herbs I’ve picked from my garden – truly a visual treat!
bmeyedflgrl – I think I was thinking of gruyere cheese. It’s pretty creamy and I’ve seen tian recipes that use it :)
You mentioned that normally creamy cheeses would go well with this dish, just curious which ones you would have used in place of the blend mix?
Delish!! Even the six year old ate it!! And its healthy and good for the baby on the way!!! Love it love it!!!
Made this the other night, Skipped the tomato and added aldredo. Everyone loved it, including my one year old! Great recipe for summer!
The farmer’s market had bags of these veggies on the dollar table Sunday so I picked them up in anticipation of making this meal tonight. Serving it with brussels sprouts and baked flounder.
I make something very similar (no potatoes or garlic). I’ve used all kinds of cheese, but one combination I really like is to sprinkle a little more olive oil on the veggies and then top with salt and pepper and a small amount of blue cheese, crumbled, after the first cooking. Doesn’t take much cheese with such a highly flavored one. :D
I make something very similar (no potatoes or garlic). I’ve used all kinds of cheese, but one combination I really like is to sprinkle a little more olive oil on the veggies and then top with salt and pepper and a small amount of blue cheese, crumbled, after the first cooking. Doesn’t take much cheese with such a highly flavored one. :D
Anon – I’ve never tried freezing this one. It might change the texture some because of the way vegetables break down when frozen, but I’m not completely sure.
can i freeze this (sans cheese) then bake later?
I didn’t use the potatoes because after reading the reviews it sounded as though it may not cook properly and replaced it with eggplant and portabello mushrooms. Came out fantastic!
I have made this several times…..my husband just loves it!! Thank you so much for sharing.
This is SO good. My husband said it was one of the best summer dishes he’s ever had! Thank you, thank you, thank you!
I’m making this this weekend for company. I’ve read that people are having issues with the potatoes. Has anyone tried slicing, washing, then putting them in between towels to dry. I make fries that easy and they are so crispy and cook faster. Just a thought. Can’t wait to try it.
I’ve book marked so many of your recipes just now that I had to just stop and bookmark your home page. You’re incredible!!!
WHERE HAVE YOU BEEN ALL MY LIFE!!
My kitchen is now complete. Who needs a cookbook with awesome bloggers like you?
Tia – That *might* work, although I’d be concerned about it getting soupy towards the bottom. Also, I’m not sure how long it would need to cook to prevent the vegetables from over cooking. If you experiment with it, please let us know how it turns out!
I would love to try this in the slow cooker…stacking up instead of sideways…do you think it would work?
Amy – Yeah, I know it can seem misleading, but this is the method that restaurants use to calculate the cost of their recipes. Although you may pay upfront for some ingredients, the remainder of the cost gets spread out over the other times you use it. So, if you buy a $6 bottle of olive oil for this recipe, the cost here may go up but then that oil is basically “free” the next 20 times you use it. So, to more accurately represent the cost of a recipe, you just calculate the cost of the actual amount of each item you use, rather than the upfront cost.
Now, restaurants *also* calculate the cost of the food they have to throw away every day and subtract that from their bottom line. I don’t do that, but I do work my hardest to minimize what I throw away. In the end my monthly grocery bill has significantly shrunk :)
This looks so delicious and is definitely cost effective, but I wish the little price-markup didn’t assume that everyone already has olive oil and thyme available. If you run out of those things…prepare to spend triple that nice little six dollar total… Can’t wait to try it though! Especially with a little eggplant thrown in there too.
When I made this it wasn’t nearly as pretty as your pic. My husband looked at it strangely. We were both pleasantly surprised how tasty this dish was!! I make it now quite often!! Thank you!!!
When I made this it wasn’t nearly as pretty as your pic. My husband looked at it strangely. We were both pleasantly surprised how tasty this dish was!! I make it now quite often!! Thank you!!!
I made this for dinner tonight. It’s awesome! Thanks.
I just made this the other night and posted about it on my blog (http://stacyverb.typepad.com/stacyverb/2012/05/budget-bytes-vegetable-tian.html). Thank you for having so many great recipes! I’ve been telling all my friends about Budget Bytes.
I am also from deep south Louisiana and I used Tony’s seasoning in this recipe.I had a few red and green bell pepper strips and I added them, too. Everybody loved it and I will be making it often! Next time I may add a dash of Italian salad dressing.
Pamela – that was just some extra parsley that I had in the fridge :) I often do that just for the photograph’s sake. If you did happen to have some fresh basil, though, it would be fabulous on this dish!
What is the fresh herb sprinkled on top of the cheese? Basil? Parsley?
This was delicious!! My husband said and I quote “I think you just found my new favorite vegetable dish.”
I’m from deep south Louisiana, and decided to put my own spin on it.
I used butter instead of a non stick spray and our southern not so secret ingredient Tony’s.
It was an amazing Cajun spin on your recipe. Thank you so much!
Looks divine, can’t wait to try it.
For those of you having issues with it being too watery, I made it once with Parmesan cheese and it was perfect, and once with a mozzarella blend and it was totally soupy.
This is sooo yummy! Very different than anything we’ve had before, we don’t have squash very often but we got some in our bountiful basket and I’m so glad I tried this! Thank you so much! My 3 year old even ate it and was mostly happy about it.
I’m definitely making this tonight and can’t WAIT! I’m thinking a little pesto or balsamic?? mmmmmmmmmmmmmmm………. ;))
I used Parmesan Cheese and it was delicious.
This is a fantastic recipe! I have made it several times and it is always a hit. I cut everything with a sharp knife and it cooked perfectly. Beautiful colors and great flavors – thank you so much for this healthy dish!!!
Try replacing the potato with eggplant! So Good!
This ended up on Bountiful Baskets Co-Op’s fb page. Always looking for ways to make veggiesin a different way because of the amount of stuff we get. This was so yummy!
Looks good! I am definitely going to have to try this recipe!
I tried this tonight and had some issues. I sliced the potatoes on the thinnest setting on my mandolin and they were so thin I double stacked them when I put it together which may have been why they didn’t cook right (or the fact that I used a 6×10 Pyrex and the veggies might have been packed too tight). I ended up draining liquid off and putting them back in the oven for at least 20 more minutes. Next time I think I will use eggplant and or mushrooms in place of the potato, put slices of onion in between the layers instead of putting chopped onions underneath and add some more seasonings. It turned out well in the end. Thanks for the recipe, Beth. I will definitely be trying more of your recipes.
I should’ve looked at the pictures before I made this. It’s fine, but I stuck the veggies through the food processor and they came out sooooo thin, they wouldn’t stand upright. I’ve made so many things from this blog and am always seeming to mess stuff up by not paying enough attention :/
I made this last night and it was sooooo good! Thanks for the recipe!
Made this tonight and it was scrumptious~ My husband commented while it was cooking that it sure smells good. I did not add the potates as we low carb it at our house. We love vegetables and are always looking for new recipes. This is perfect! I might add mushrooms next time, but am wondering if this will just add more liquid? Hmmmm~ Thank you, Beth
What a clever presentation of roast veggies.
seriously…where has your blog been my entire life!?!?!?! you are my new go-to recipe blog! i <3 veggies :)
Ohhhhhh Thank you ever so much for this delish recipe!!!! OMG!! I made it yesterday night and turned right around and made it again tonight. The entire pan was gobbled up in minutes! My daughter who hates any veggies had thirds. I had no choice to make it again tonight because I loved it soooo much and so did my daughter. I did add even more cheese because I love cheese so much and I let it get more of a toasty brown in the oven. The aroma it gives as it is baking is scrumptious. I simply can’t thank you enough :)
This is in the oven right now! I love all of your recipes, thank you so much for sharing!
Beth, you are amazing! Truly. Thanks so much for your awesome recipes. You inspire me not only to cook what you are posting but to try things I NEVER would have come up with otherwise. Your greek turkey burgers were the BEST burgers we’ve ever had. This recipe looks AWESOME and my girls (5 and 10) are BEGGING to go to the store for veggies. :)
made this last night…not as pretty as yours but it tasted AMAZING!!!!!! Thanks so much for sharing this…will definetly make again.
Made and LOVED! Served over couscous with feta. Thanks for the great recipe!! :)
This was amazing!!! Next time I’m doubling it because one pan full wasnt nearly enough after we took that 1st bite! Thank You!!!
This comment has been removed by a blog administrator.
I used butter to sauté the onions and it turned out AMAZING.
Delish! Turned out better and more delicious than I could have imagined. I had no issues with soupiness, and used Italian Seasoning vs dried thyme. Next time I will wait a little longer for my cheese to brown – I was too anxious to eat it and pulled it out after about 10 minutes on the 2nd cooking round. Thanks, Beth!
This is the first recipe that I have tried since falling in love with your blog. I loved, loved this recipe. It has so many options for left overs! I put them over pasta, pressed on a sandwich, and added tomato pesto to them when I cooked it for a second time. this was so easy and cheap! Thank you!
Turned out awesome, Added eggplant too.
I had the same soupiness issue as mylovemovement, but the recipe itself was tasty!
First off I just want to say. I LOVE YOUR BLOG! :) I tried this recipe tonight and it was so fun and yummy. Thank you!
I found your blog via this recipe being pinned and my eyes being drawn to the awesome display and well, I think I’m going to be stuck here for a while now. So many fantastic recipes! Thanks :)
My oven usually just stores a bunch of junk, but I cleared it out and baked the Tian and a Focaccia (your no-knead recipe, but with chopped serrano integrated in the dough). The Tian + Focaccia along with some sliced turkey and ranch dressing made a bunch of great sandwiches! By the way, tomatoes cost only 69 cents a pound where I live. (I’m the “auditor” from before.)
This was good, but a challenge to get all the veggies cooked to done at the same time. Any tips?
It was definitely good enough to try again. Maybe next time I’ll slice the potatoes on the mandolin and make the rest a little thicker. I think sweet potato would be good here too, if that doesn’t spoil the summer veg theme.
I’m new to your site but love it so far. I made the Singapore noodles tonight and they were awesome. I have this dish on the menu this week as well as a few more if yours. I’m so glad I found you!
I tried this, I loved the look and the esthetic. But mine ended up really um soupy! I think there may be something about the cheese I used as everything was all good until I added the cheese… but it was still really good!!!
This has been the second or third recipe that I have tried from your blog. It turned out fantastic! So easy. Perfect recipe to use on all of those farmer’s market finds :O)
This was So delicious, we made it last night. The only thing I had to do differently was use cream cheese instead of italian cheese, because we didnt have italian cheese. It was AMAZING. Oh and I just sliced the onions with the rest of the vegetables. (thats what I get for not printing the recipe beforehand) but even they were still SO good! Thanks :)
Made this on Friday night, with fresh tomatoes and squash from the garden – it was spectacular!! I might season the onions next time with some fresh herbs (since I have them), since the effect is a half-steam half-roast of the veggies – I think some basil and rosemary would add nicely to the simplicity of the dish. One of my friends who ate with me recommended that, after softening the onions and garlic one could add chicken broth and reduce the resulting sauce until basically gone, just to add a layer of flavor… thanks for the recipe!!
Beth, I put a link to your blog on mine this morning.
I just microwaved them since nothing was crispy to begin with. I think the oven would take too long and the cheese would over brown in the process. But, that’s just personal preference :)
How is it for leftovers? Do you microwave, or put them in the oven again?
omg this looks amazing
I read this from start to finish just thinking ‘when is the soonest i can make this a reality?’ :) We have so many fresh veggies growing in the garden and i cant WAIT to give this a go with them! This is wonderful and ive never seen anything quite like it, you are quickly turning into one of my all time favourite blogs :)
What a wonderful recipe! Thanks for posting it. Love your blog!!!
Beth, I’m super excited about this one. I love my veggies and this is so pretty!
My husband and I have been making recipes from your site and have loved them. Keep up the good work and know that it is very appreciated!
Oh, and I APPRECIATE audits!! I mistype numbers and stuff all of the time so I need extra eyes to proof read me :)
Ha! Beth — you are so gracious for all the audit police … :)
Wonderful recipe!
Unfortunately, I did pay 1.65 for one tomato :( I remember the cashier punched in the wrong plu for it and so I paid the 2.29/lb price instead of the 1.89/lb. price of the one I had. ..but I didn’t feel like correcting her. 1.89/lb is still pretty pricy for tomatoes!
The picture looks like two because I actually cut it in half before slicing into rounds :) The diameter was quite a bit larger than the squash so I tried to compensate by halving it. It didn’t really work but in the end it didn’t matter!
Tomatoes mispriced? Check your store policy. Some stores have a policy that if the price rings up wrong and you catch it later, you get the item free. You have to go to the customer service desk to do this and it may take a couple minutes – but to me, it’s my reward for the aggravation of their computers not matching the sales add or shelf tags. City Market has that policy, and sometimes, I’ve received up to $17 of free food – that time, bison steak on sale didn’t have the sale price in the computer! So, I always check my receipt before I leave the store now – we shouldn’t HAVE to worry about the sale price not ringing up properly! Beautiful recipe, by the way. I was thinking of starting this on skewers, grilling just the outsides then finishing off in the pan. Or, as one reader suggested, for carnivores, add slices of smoked turkey or ham to make a full meal. (I agree, some sweet onions or chives would be nice too- basil would also be an addition for me.)
Depending on the time of year and sales, $1.65 for a single tomato isn’t outrageous. Well, the price itself inherently might be, but Beth’s estimation of cost isn’t.
I hate to audit you since you’re so awesome, but your picture shows 2 sliced tomatoes (not 1). And since when did 1 medium tomato cost $1.65? =P
There is only one tomato. It’s sliced in half. Had it been sliced whole (not cut in half) it would be too large to fit.
Plus, I can get decently sized tomatoes for $1.99/lb.
Yes Yes Yes! I am most DEFINITELY making this next!
I know what I’m doing with my organic veggie box next week! Thanks!
Gila, no they cook for about 45 minutes total. 30 min with the foil on top and then another 15 after you add the cheese. Mine were tender but not at all mushy! :) Oh, and you need to slice them very thin.
Adopted ! I so love your blog ! Will be bringing some of your roasted cauliflower for a neighbourghood brunch tomorrow :)
This is beautiful. I love the colors and the visual appeal of all those circles. I agree with you – I wish yummy vegetables were this plentiful all year, and I think you can hardly go wrong roasting any vegetable. Yum!
I want to try this so bad! The potatoes cook in 20 minutes ok?
This looks so yummy! I am definitely going to bookmark it and try it out. My husband isn’t really big on meatless meals, but I am thinking that if I slipped some genoa salami in there he’d love it. That would be a perfect one dish meal.
LOL – I just shared this picture/idea with my hubby. He suggested it needed 1/2 cup butter as well! (And his cholesterol is never over 150, even well past “mid-life.”)
Looks so yummy! Can’t wait to go to the farmer’s market to find veggies for this!! :)
Are these good to reheat? How long do they keep well to use for leftovers?
Quality of reheat is always a little subjective, but I loved it. It should keep for about 5 days in the fridge.