Vegetable Tian

Elevate your vegetable side dish game with this stunning and flavorful Vegetable Tian, a French-inspired casserole that’s as beautiful as it is delicious! This recipe layers thinly sliced zucchini, yellow squash, ripe tomatoes, and tender eggplant over a garlicky onion base, then tops it all with a crispy, golden Parmesan and panko breadcrumb crust. Seasoned with fresh thyme, olive oil, and a touch of salt and pepper, the medley of roasted vegetables transforms into a dish bursting with rustic charm and vibrant flavors. Perfect as a colorful centerpiece for vegetarian meals or a delightful accompaniment to roasted meats, this easy-to-make, oven-baked dish will impress both family and guests. Plus, with minimal prep and wholesome ingredients, it’s a healthy, crowd-pleasing option you'll want to make again and again!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 medium Zucchini
• 2 medium Yellow squash
• 3 medium Tomatoes
• 1 small Eggplant
• 1 large Yellow onion
• 3 cloves Garlic
• 3 tablespoons Olive oil
• 2 teaspoons Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 cups Parmesan cheese
• 0.25 cups Panko breadcrumbs
• 2 tablespoons Fresh parsley (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish or similarly sized ovenproof dish with 1 tablespoon of olive oil.

Step 2

Slice the zucchini, yellow squash, tomatoes, and eggplant into thin, even rounds, approximately 1/4-inch thick. Set them aside.

Step 3

Thinly slice the yellow onion and mince the garlic cloves. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the onion until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes, stirring frequently. Transfer the mixture to the bottom of the greased baking dish and spread it out evenly.

Step 4

Arrange the vegetable slices vertically in an alternating pattern (e.g., zucchini, yellow squash, tomato, eggplant) over the onion and garlic layer. Continue arranging until the dish is completely filled, snugging the vegetables together tightly.

Step 5

Drizzle the remaining tablespoon of olive oil evenly over the arranged vegetables. Sprinkle with thyme, salt, and black pepper.

Step 6

Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.

Step 7

While the vegetables are baking, combine the panko breadcrumbs and grated Parmesan cheese in a small bowl.

Step 8

After 35 minutes, remove the foil from the baking dish. Evenly sprinkle the breadcrumb and cheese mixture over the vegetables.

Step 9

Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until the topping is golden brown and the vegetables are tender.

Step 10

Let the dish rest for 5 minutes before serving. Garnish with fresh parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1733.7g)

Amount per serving	% Daily Value*
Calories	1068.7

Total Fat 60.9g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 5.2g
Cholesterol 44.5mg	0%
Sodium 6907.2mg	0%
Total Carbohydrate 107.9g	0%
Dietary Fiber 24.9g	0%
Total Sugars 67.2g
Protein 34.4g	0%

Vitamin D 0IU	0%
Calcium 721.9mg	0%
Iron 6.3mg	0%
Potassium 3588.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 12.3%

Carbs: 38.6%