Do summer heat waves make you want to eat less meat and prefer lighter vegetarian dishes? If so, you’ll enjoy our selection of appetizing and summer-perfect vegetable tian recipes. This oven-baked Provencal dish is made from overlapped vegetable slices.
In addition to offering a delicious and varied flavor, it enjoys an original and creative presentation. What better way to treat your family and loved ones! Whether served with a sauce, a good cheese, or breadcrumbs, vegetable tian can be served as a main dish or as a side dish for barbecued fish or roast chicken.
Vegetable tian recipe with mozzarella and without eggplant
The first vegetable tian with mozzarella recipe that we are going to present to you only requires a little cooking time, it is simple to prepare and full of irresistible Provençal flavors. Serve the dish with a simple, light salad to indulge yourself without getting tired.
Ingredients for 4-6 servings:
- 2 onions, thinly sliced
- 4 garlic cloves, finely chopped
- 2 tbsp. to s. olive oil
- 1 C. to c. sea salt
- 1 C. to c. dried herbs from Provence (i.e. 1 pinch of dried thyme, rosemary and tarragon)
- 2 medium zucchini, cut into thin slices
- 6 medium tomatoes, cut into thin slices
- 2 pieces of mozzarella, thinly sliced
- 12 whole black olives, unpitted
- 2 tbsp. to s. fresh basil, coarsely chopped
- 15 g grated Parmesan
- Heat the olive oil in a pan over medium-high heat. Add the chopped onion and reduce the heat, stirring occasionally. When the onion begins to soften, stir in the chopped garlic, sea salt and Provence herbs. Continue to cook over low heat, stirring occasionally, for about 25-30 minutes, or until the onion is tender and the mixture has a candied consistency. Remove from the heat and let cool for a few minutes.
- Preheat the oven to 190 ° C.
- Pour the onion and garlic mixture into the bottom of a shallow baking dish, distributing it evenly. Start alternating slices of zucchini, tomatoes, mozzarella and basil leaves, overlapping them slightly. Finally, put the olives on top and place the vegetable tian in the oven. Cook for 50 minutes.
- Take out of the oven and sprinkle with grated Parmesan. Return to the oven for another 20 minutes or until the Parmesan begins to brown. Let cool before serving.
Vegetable tian with potatoes and parmesan
The following recipe for vegetable tian with potatoes will become your all-time favorite side dish! The combination of vegetables and herbs will not leave anyone indifferent! The ingredients are baked in the oven until tender and crisp, and then they are garnished with Parmesan. A healthy, delicious, and colorful dish alongside roast meat!
Ingredients for 4-5 side servings:
- Non-stick cooking spray
- 1 C. to s. olive oil and more for drizzling
- 1 large yellow onion, chopped
- 2 garlic cloves, chopped
- 1 medium zucchini, minced
- 1 medium yellow squash, cut into thin rounds
- 1 medium potato, thinly sliced
- 2 medium Roma tomatoes, cut into rings
- ¼ tsp. to c. Italian seasoning
- ¼ cup grated mozzarella
- 2 tbsp. to s. grated parmesan
- Preheat the oven to 200 ° C.
- Using the non-stick cooking spray, lightly coat a round pie pan. Book.
- Heat the oil in a medium skillet. Once hot, add the chopped onion and garlic, and cook until tender and fragrant, about 5-7 minutes.
- Spread the onion and garlic mixture on the bottom of the prepared pan. Place the vegetable slices evenly on top, alternating and overlapping as you go. Drizzle with 1 tbsp. to s. olive oil and sprinkle with Italian seasoning, salt and pepper. Cover with foil and cook, covered, for 30 minutes. Then, remove the foil and sprinkle with mozzarella and Parmesan cheese. Return to the oven and cook, uncovered, for an additional 15 minutes, or until the cheese is golden brown.
Easy vegan tian recipe
This vegan version of veggie tian is infused with aromatic herbs and features beautifully overlapped vegetable slices on a bed of tomato sauce. The recipe is very easy to prepare and it only takes 10 minutes to prepare. It’s a beautiful and healthy side dish that you can serve with millet, over wild rice, or even with fresh bread for an easy summer dinner.
- 1 cup of plain tomato sauce (245 ml)
- 1 large eggplant, sliced into thin rounds
- 1 medium zucchini, finely sliced
- 1 yellow squash, sliced into thin rounds
- 2 medium tomatoes, cut into rings
- 2 small red onions, thinly sliced
- 1 C. to s. fresh thyme
- 1 C. to c. of herbs from Provence
- Salt and pepper
- Preheat the oven to 200 ° C.
- Pour the tomato sauce into the bottom of a medium baking dish. Put the vegetables on top, alternating and overlapping the slices to create an original and colorful pattern. Season generously with salt, pepper, Provence herbs and fresh thyme.
- Place in the oven to roast for about 30-40 minutes, until the vegetables soften and turn golden brown.
- Alternatively, you can roughly chop all the vegetables and cook them in a saucepan over medium heat for 20-25 minutes. While not as aesthetically pleasing in presentation, it is the easiest method of preparation.
- Take the vegetable tian out of the oven and serve! It is possible to accompany the dish with millet, rice, couscous, quinoa, pasta or bread. Feel free to personalize the recipe using the vegetables of your choice. Store leftovers in an airtight container in the refrigerator for about 3 days.
Summer tian with vegetables and gruyere
If you’re a fan of casseroles that are delicious, easy to prepare, and full of variety, our following Gruyere Vegetable Tian recipe will be perfect for you. The dish is topped with a savory tomato sauce and sprinkled with melted golden Gruyere.
Ingredients for the sauce:
- 2 tbsp. tablespoons of frying oil
- 1 medium onion
- 2 cloves garlic
- 2 tbsp. to c. seasoning from Provence
- 1 red pepper
- 1 can of crushed tomatoes 400 ml
- 1 C. to c. balsamic vinegar
- Salt and pepper to taste
For the tian:
- 3 medium tomatoes
- 1 medium zucchini
- 1 medium yellow squash
- 1 small eggplant
- 3 medium potatoes
- Salt and pepper to taste
- 150 g of Gruyere
Preparation of the sauce:
- Chop the onion and garlic and slice the red pepper very thinly.
- Heat the oil in a large skillet over medium heat, add the onion and cook for about 5 minutes, until tender and translucent.
- Add the garlic and herbs, continue cooking for another 1 minute.
- Add the pepper and cook, stirring occasionally, for about 3 minutes, until softened.
- Add the crushed tomatoes, stir and cook for 10-15 minutes over low heat. Pour in the balsamic vinegar.
- Mix the sauce using a hand blender, salt and pepper to taste.
For the pan:
- While the sauce is simmering, prepare the vegetables. Peel the potatoes and tomatoes; cut the zucchini, squash, tomatoes and eggplant into thin slices of about 5 mm. Cut the potatoes into slices using a sharp knife or mandolin.
- Preheat the oven to 220 ° C.
- Pour the sauce into a baking dish, spreading it evenly. Lay the vegetables in alternating layers, starting from the outside edge inwards until the entire dish is filled. Sprinkle with salt, pepper and a little more Provence herbs. Pour a little olive oil on top.
- Bake for 45 minutes, uncovered, until the sauce is bubbling and the vegetables are golden brown. At this stage, sprinkle with grated Gruyere and grill until the cheese is melted and golden. Take out of the oven and let rest for about 15 minutes before serving.