Go Back
–+ servings
Print Recipe Add to Collection
5 from 3 votes

Vegetable Tian

Colorful and very tasty, this Vegetable Tian is sure to make an impression! It's a great side dish for Holidays and special occasions!
Prep Time30 minutes
Cook Time1 hour 25 minutes
Passive Time10 minutes
Total Time1 hour 55 minutes
Servings: 8
Author: Francine Lizotte
Course: Vegetables & Sides
Cuisine: French
Keyword Casserole, Easy Recipe, Elegant Cuisine, Healthy, Holidays & Events, Low Sodium/No Sodium, Microwave Recipe, Vegetables

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 tips & tricks
  • 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 pink 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.