Vegetable Tian

Are you wanting a vegetable side dish you can actually get excited about? Or maybe you want something to take to a holiday dinner, and you don’t want to have to bring home leftovers? Your search is over!

Vegetable tian is my favorite vegetable dish. It’s traditionally meant for summer, but I make it for Thanksgiving, as well. The dinner table is always so full of heavier dishes, so this is a nice contrast. And I have never taken home leftovers. Only cleaned and washed casserole dishes. 😀 (And, no, I didn’t cheat and put the rest of the food into a Tupperware container.)

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Vegetable Tian

• 1-2 zucchinis
• 1-2 yellow squashes
• 2-3 russet potatoes
• 1 large tomato
• it’s versatile, so toss something in and see what works (I once added eggplant, which I enjoyed. Zach did not)
• garlic powder, onion powder, basil, salt, pepper (to taste)
• 1/2 cup pepper jack cheese (or the whole bag…no judgments)

Step 01: Preheat the oven to 400°F. Slice the veggies about 1/4 inch thick and set in stacks next to your casserole dish. For the tomato, I tend to cut each slice into halves or quarters, depending on how large the tomato.

Step 02: Begin putting each vegetable into a 9×9 inch baking dish or a 2-quart casserole dish, in whatever order you please. When you come to the end, if you have vegetables leftover, stuff as many as you can in the sides or wherever you have room. I do this mostly to waste as little as possible. (Though if I wind up with leftovers, I like to save them for the next day and put them inside an omelet.)

Step 03: Sprinkle with your seasonings. Do not add the cheese yet.

Step 04: Bake for about 30 minutes. Remove from the oven, sprinkle with cheese, and put it back in the oven for another 15-20 minutes.

And you’re done!

You can add any cheese you like, it doesn’t have to be pepper jack. But Zach and I made this once and felt it needed a kick. Pepper jack added just that. 

You can make this easier on yourself by using a mandolin slicer. Who doesn’t like easy, healthy-ish recipes? 

This makes great leftovers, by the way.

What’s your favorite vegetable dish? Let me know in the comments!

Vegetable Tian

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Serves: 10 Prep Time: 20m Cooking Time: 45m

Ingredients

• 1-2 zucchinis
• 1-2 yellow squashes
• 2-3 russet potatoes
• 1 large tomato
• it's versatile, so toss something in and see what works (I once added eggplant, which I enjoyed. Zach did not)
• garlic powder, onion powder, basil, salt, pepper (to taste)
• 1/2 cup pepper jack cheese (or the whole bag...no judgments)

Instructions

Step 01: Preheat the oven to 400°F. Slice the veggies about 1/4 inch thick and set in stacks next to your casserole dish. For the tomato, I tend to cut each slice into halves or quarters, depending on how large the tomato.

Step 02: Begin putting each vegetable into a 9×9 inch baking dish or a 2-quart casserole dish, in whatever order you please. When you come to the end, if you have vegetables leftover, stuff as many as you can in the sides or wherever you have room. I do this mostly to waste as little as possible. (Though if I wind up with leftovers, I like to save them for the next day and put them inside an omelet.)

Step 03: Sprinkle with your seasonings. Do not add the cheese yet.

Step 04: Bake for about 30 minutes. Remove from the oven, sprinkle with cheese, and put it back in the oven for another 15-20 minutes.

Vegetable Tian was last modified: April 18th, 2017 by Chelsey