Vegetable Tian is a classic French baked dish that celebrates the beauty of simple ingredients. Layers of thinly sliced zucchini, eggplant, and tomatoes are seasoned with herbs and drizzled with olive oil, then baked until meltingly tender and lightly browned. It’s a wholesome, vibrant dish perfect as a side or a light main course.
Why You’ll Love This Recipe
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A visually stunning yet simple recipe
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Packed with seasonal, wholesome vegetables
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Light, healthy, and naturally vegan
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Easy to prepare with just a few ingredients
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Great for family dinners, potlucks, or elegant plating
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 medium zucchinis
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1 medium eggplant
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3 medium tomatoes
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Fresh basil or thyme (a small handful, chopped)
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3 tablespoons extra virgin olive oil
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Salt and pepper to taste
directions
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Preheat oven: Set your oven to 375°F (190°C) and lightly grease a baking dish.
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Slice the vegetables: Thinly slice the zucchini, eggplant, and tomatoes into uniform rounds, about ¼-inch thick.
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Layer the dish: In the greased baking dish, arrange the vegetable slices in alternating patterns (e.g., zucchini, eggplant, tomato), slightly overlapping.
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Season: Drizzle with olive oil and sprinkle generously with salt, pepper, and chopped fresh herbs.
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Cover and bake: Cover the dish with foil and bake for about 30 minutes, or until the vegetables are tender.
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Uncover and brown: Remove the foil and bake uncovered for an additional 10 minutes to allow the top to lightly brown.
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Serve: Let rest briefly, then serve warm. Garnish with more fresh herbs if desired.
Servings and timing
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Serves: Approximately 6 people
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Prep time: 15 minutes
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Cook time: 40 minutes
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Total time: 55 minutes
Variations
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Add thin slices of red onion or bell pepper for more flavor and color
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Sprinkle with breadcrumbs or vegan parmesan before the final bake for a crispy topping
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Mix in cooked grains like quinoa or rice for a more filling dish
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Use yellow squash in place of zucchini for a color contrast
storage/reheating
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Storage: Refrigerate leftovers in an airtight container for up to 3 days
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Reheating: Warm in the oven at 350°F until heated through, or microwave individual portions
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Freezing: Not ideal due to the high moisture content of the vegetables, which may become mushy when thawed
FAQs
What is a tian?
A tian is a French dish named after the earthenware dish it’s baked in. It typically features layered vegetables baked with herbs and olive oil.
Can I make this dish ahead of time?
Yes, assemble it a day in advance and refrigerate. Bake just before serving.
Do I need to peel the vegetables?
No peeling is necessary—just wash them well. The skins help the slices hold their shape.
Can I use dried herbs instead of fresh?
Yes, though fresh herbs add more flavor. Use half the amount if substituting dried.
What’s the best way to slice the vegetables evenly?
A mandoline slicer works best for even, thin slices. A sharp knife will also work if used carefully.
Is this dish gluten-free?
Yes, it’s naturally gluten-free and vegan.
Can I add cheese to the dish?
Absolutely—top with vegan cheese or a sprinkle of nutritional yeast before the final bake.
What type of tomatoes work best?
Roma or vine-ripened tomatoes work well for their shape and moisture content.
Can I bake this in a round dish?
Yes, a round or oval dish works beautifully and highlights the spiraled vegetable pattern.
How do I keep the vegetables from drying out?
Covering the dish for most of the baking time traps moisture. The final 10 minutes uncovered allows for browning without drying.
Conclusion
Vegetable Tian is the ultimate celebration of summer vegetables and French simplicity. It’s light, flavorful, and easy to adapt based on what’s in season. Whether you’re serving it alongside a hearty main or as a standalone meal, this beautifully layered dish is sure to leave a lasting impression.
Print
Vegetable Tian
- Total Time: 55 minutes
- Yield: Serves 6
Description
Vegetable Tian is a classic French baked dish that highlights the beauty of fresh, seasonal vegetables. Layers of thinly sliced zucchini, eggplant, and tomatoes are seasoned with herbs and drizzled with olive oil, then baked until meltingly tender and slightly golden. It’s wholesome, vibrant, and naturally vegan—perfect as a side dish or a light main course.
Ingredients
2 medium zucchinis
1 medium eggplant
3 medium tomatoes
A small handful of fresh basil or thyme, chopped
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Instructions
- Preheat oven: Set your oven to 375°F (190°C) and lightly grease a baking dish.
- Slice vegetables: Thinly slice the zucchini, eggplant, and tomatoes into ¼-inch thick rounds.
- Assemble the dish: Arrange the vegetable slices in the greased dish in an alternating pattern (zucchini, eggplant, tomato), slightly overlapping them in a spiral or row, depending on the shape of your dish.
- Season: Drizzle the arranged vegetables with olive oil. Sprinkle with salt, pepper, and the chopped herbs.
- Bake covered: Cover the dish with foil and bake for 30 minutes, or until the vegetables are tender.
- Bake uncovered: Remove the foil and bake for an additional 10 minutes to allow the top to lightly brown.
- Serve: Let the dish rest briefly before serving. Garnish with additional fresh herbs if desired.
Notes
- Add thin slices of red onion or bell pepper for more flavor and color.
- Top with breadcrumbs or vegan parmesan for a crispy finish.
- Stir in cooked quinoa or rice for a heartier version.
- Substitute yellow squash for a vibrant visual contrast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
