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–+ servings

Vegetable Tian

Vegetable Tian is a classic French side dish made with layers of thinly sliced vegetables like zucchini, yellow squash, eggplant, tomatoes, and optionally potatoes. The vegetables are arranged over a bed of sautéed onions and garlic, seasoned with thyme, salt, and pepper, then baked until tender and golden. A sprinkle of Parmesan cheese can be added for extra flavor. This dish is as visually stunning as it is delicious, making it a perfect accompaniment to any meal.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Course Side Dish
Cuisine French
Servings 8
Calories 287 kcal

Ingredients
  

  • 1 cup panko breadcrumbs
  • 2 cups finely chopped red onions
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons dry red wine
  • 1/2 small butternut squash (about 3/4 pound), peeled
  • 2 large russet potatoes
  • 1 large zucchini
  • 2 large tomatoes
  • 2 tablespoons fresh lemon juice
  • 1-1/2 teaspoons herbes de Provence
  • 1 teaspoon sea salt or Himalayan pink salt
  • 1 teaspoon coarsely ground pepper

Topping:

  • 1 cup shredded Gruyere cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons clarified butter or ghee, melted

Instructions
 

  • Preheat oven to 400º. Lightly grease a 10-in. cast-iron skillet; sprinkle with 1 cup panko breadcrumbs. In another skillet, cook onions in olive oil over medium heat until tender, 4-5 minutes. Add garlic and red pepper flakes; cook 1 minute longer. Stir in red wine; cook until mixture is almost dry, 1-2 minutes. Spread onion mixture in bottom of prepared cast-iron pan; set aside.
  • With a mandolin or sharp knife, cut squash, potatoes, zucchini and tomatoes into 1/4-inch-thick slices. On a flat surface, layer vegetables into stacks, starting with a potato slice, then adding tomato, squash and zucchini. Arrange stacks on their sides around outside edge of prepared skillet in a circular pattern. Make a second alternating circle in the center. Drizzle lemon juice over vegetables and sprinkle with herbes de Provence, salt and pepper. Cover with foil; bake until vegetables are almost tender, about 1 hour. Meanwhile, in a small bowl, combine cheese, ½ cup panko and clarified butter.
  • Remove foil, sprinkle with topping. Bake until cheese is melted and starting to brown, about 15 minutes. Remove and let stand at least 10 minutes before serving.

Nutrition

Calories: 287kcalCarbohydrates: 36gProtein: 9gFat: 12gSaturated Fat: 6gCholesterol: 26mgSodium: 387mgFiber: 6gSugar: 6g
Keyword Vegetable Tian
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