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Vegetable Tian

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Vegetable tian is a lovely way to highlight humble vegetables: thinly sliced tomatoes, potatoes and zucchini shine topped with Swiss cheese and fresh thyme.

Ingredients

Scale
  • 4 ounces Swiss cheese, grated
  • 2 yellow onions
  • 4 large cloves garlic
  • 2 tablespoons olive oil
  • 4 medium red potatoes
  • 2 to 3 small zucchini
  • 6 Roma tomatoes
  • 2 tablespoons fresh thyme
  • Kosher salt
  • Fresh ground black pepper
  • 4 au gratin dishes (or a 9 x 9 baking dish)

Instructions

  1. Preheat oven to 375°F. If necessary, grate 4 ounces Swiss cheese.
  2. Slice 2 onions and mince 4 cloves of garlic. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onions and cook until translucent, around 8 minutes. Add the garlic for one more minute.
  3. Meanwhile, brush the bottom of the au gratin dishes with olive oil. When the onions and garlic are done, spoon them into the bottom of the dishes.
  4. Slice the 4 potatoes, 2 zucchini, and 6 tomatoes into 1/8 inch slices (use a mandoline if you have one). For the thyme, remove the leaves from the stems.
  5. Season the vegetables with a few pinches of kosher salt and freshly ground black pepper. Then place the slices in the dishes in a spiral pattern, alternating between potato, zucchini and tomato.
  6. Sprinkle the top of the vegetables with 2 tablespoons thyme and drizzle with a bit of olive oil.
  7. Loosely cover each baking dish with aluminum foil, then place the dishes on a baking sheet and bake for 30 minutes.
  8. Remove the foil, sprinkle with the Swiss cheese, and bake for another 30 minutes until the cheese is browned.

Notes

Inspired by Ina Garten