Vegetable Tian
Unless you are serving pasta, most main courses require an accompaniment, a side dish. With our Canadian Thanksgiving coming this weekend and our American friends having theirs next month, any hostess/host is always looking for a beautiful side dish for their menu.
As I always say “We eat with our eyes first”. When a dish is colorful with a beautiful presentation, it will trigger our appetite… it sure does with mine. There’s a recipe that I enjoy making when I host a formal dinner or during any special occasion and it’s my Vegetable Tian!
Oh my! You won’t believe how flavorful this dish is. There’s a spectrum of colorful vegetables mixed together along with some herbs, spices and cheese. Of course there’s cheese in the dish! I have a nickname that I have to uphold – it’s Minnie Mouse, just in case you didn’t know…
Seriously though, this Vegetable Tian pairs super well with many proteins. It’s visually appealing and when it’s time to serve, the presentation is just gorgeous! It takes a little time to prep but it’s so worth it! To accelerate the cooking process, I “precook” the vegetables that take the most time; potatoes and squash… you’ll understand more after you watch the video.
Scalloped Potatoes are usually a great choice for Holidays and events but if you want to stand out and serve a combination of potato casserole and vegetable, this Vegetable Tian is a fabulous choice! Your guests’ senses will be quite impressed with the look, taste, and aroma…
Bon Appétit
Check out these other delicious vegetable recipes…
– Vegetable Medley
– Baked Autumn Veggighetti
– Steakhouse Sautéed Mushrooms
– Mixed Mashed Potatoes
– Creamed Spinach – Steakhouse Style
– Squash à la Canadienne
– Brussels Sprouts with Bacon and Onions
and for even more vegetable and side recipes, click on this link… Recipe Category • Vegetables & Sides
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Vegetable Tian
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Ingredients
TIAN
- 2 tbsp. olive oil, plus more for cast iron pan tips & tricks
- 1 cup Panko® breadcrumbs
- 3 cups red onions, finely chopped
- 3 large cloves garlic, pressed
- 1 tsp. red pepper flakes, or to taste
- 2 tbsp. dry red wine
- 1 large butternut squash
- 2 large russet potatoes, scrubbed
- 1 large zucchini, scrubbed
- 2 large tomatoes, washed
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- 1/2 tbsp. Herbes de Provence see Recipe
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
TOPPING
- 1 cup Gruyère cheese, grated
- 1/2 cup Panko® breadcrumbs
- 2 tbsp. clarified butter, melted
Directions
TIAN
- Preheat oven to 400ºF
- Lightly grease a cast iron pan and sprinkle in 1 cup breadcrumbs, evenly cover the bottom and set aside.
- In a skillet over medium heat, add oil and when it gets hot, add onions and sauté for 5 minutes. Add garlic and red pepper flakes; sauté for only 1 minute. Pour in red wine and cook for 1 ½ to 2 minutes or until it’s absorbed.
- Spread the onion mixture on the bottom of the prepared cast iron pan; set aside.
- Using a mandolin, slice each vegetable with the same thickness of about 1/4–inch.
- Precook squash and russet potato slices in the microwave for 5 minutes on “High”; let them cool off.
- Stack vegetables vertically starting with russet potato slice then a tomato slice followed by squash and zucchini; repeat the same order so the tian is well balanced in color.
- Arrange stacks evenly around the outside edge working towards the middle.
- Pour lemon juice over the veggies and add Herbes de Provence, sea salt and black pepper.
- Cover tightly with foil and transfer to the preheated oven; bake for 50 to 60 minutes or until tender. Meanwhile, make the topping.
- When the time is up, remove the tian from the oven and evenly sprinkle on the topping. Return the tian to the oven, uncovered, and bake for 15 minutes or until the cheese is melted.
- Remove from the oven and let it sit for 10 minutes before serving.
TOPPING
- In a bowl, combine cheese, breadcrumbs and melted butter; mix well and set aside.
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