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.
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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.
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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
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!!!
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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!