Parmesan Vegetable Tian

Parmesan Vegetable Tian is a vibrant array of colorful delicious roasted vegetables baked together to become a totally stunning side dish to serve with any meal!

Tian comes from the ancient Provençal word designating the dish (the container), in today's modern-day all it's a vessel it's cooked in.

Tian is actually a terracotta-style vessel used for cooking, the word tian comes from the ancient Greek “teganon” which is a frying pan.

Tian earthenware dishes (tians) were used to cook any kind of baking meal in it, and great for baking bread on or in.

During the summer months, this vegetarian meal is super simple to make using colorful vegetables which makes a really pretty side dish for serving guests with your meal as a side dish.

Not only can you use slices of tomatoes, colorful tri-colored potatoes, squash, zucchini, or even eggplant is another great addition to this summer's vibrant vegetable dish.

Tian is not to be confused with ratatouille which is made with tomatoes, zucchini, and eggplants which of course you can add those also if you prefer over yellow squash or add all of them.

Still, this is a delicious French dish but ratatouille is more of a simmered stew with vegetables being cubed and gently cooked together on the stovetop, plus it's a spoonable side dish whereas the tian is with roasted vegetables baked in the oven.

Buttery Crispy Cheese Topping

My favorite part of these pretty slices of round vegetables is the crispy buttery crumb topping it's flavorful and addicting.


This side dish is perfect for entertaining and certainly delicious for a brunch on a summer's hot day with that backyard barbecue.

Ingredients You Will Need

• extra-virgin olive oil or melted butter
• onion 
• white or sweet potato thinly sliced 
• garlic cloves, minced
•  zucchini, and yellow squash
• plum or regular tomatoes sliced (try to find small ones the same size as squash circumference)
• salt, pepper, and cayenne pepper
• granulated garlic powder
• dried oregano
• fresh basil for garnishing
• freshly grated Parmesan, Pecorino Romano, or Parmesano Reggiano cheese

Other Vegetable Suggestions and Tips

• eggplant
• radishes
• whole tomatoes sliced
• Mexican striped squash
• for even cuts use a mandolin
• for another topping use shredded cheddar or swiss cheese instead of breadcrumbs
• if additional liquids are needed and the tian gets dried out while baking  use chicken broth, crushed tomatoes, or white wine
• use purple-skinned or red-skinned potatoes with skins left on for a pretty assortment of summer colors, especially for Patriotic holidays

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Summer's Pretty Vegetables Roasted

These freshly roasted vegetables with crispy baked breadcrumbs, cheese, garlic, and those caramelized onions are just the best combination of flavors.

Although this pretty vegan layered casserole is so simple to make and considered a side dish, I love it stuffed in pita bread slightly warmed with a drizzled of olive oil  or served with some crusty bread alongside any roasted meats its certainly a dish you won't forget anytime soon.

This is always the first side dish I make when all these colorful vegetables are at the height of their season at the farmers market, there is nothing like a freshly roasted vegetable tian to brighten the meal table with.

Do you have someone in your home that you can't get to eat their vegetables?

This Parmesan Vegetable Tian may just be the right casserole to get them to try!

There are a fresh array of fresh squash, tomatoes, and potatoes in this pretty arrangement of vegetables baked with a crispy breadcrumb topping and so flavorful they may forget they're even vegetables!

Elegant enough for hosting a dinner party and delicious with anything you're serving!

Parmesan Vegetable Tian

Author: Claudia Lamascolo

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

One of our favorite summer side dishes is this layered roasted potatoes, zucchini, tomatoes, and squash with a crunchy Parmesan topping!

Ingredients

• 3 tablespoon extra-virgin olive oil or melted butter ( and more for the top
• 1/2 medium sweet onion, chopped
• 2 white or sweet potatoes thinly sliced
• 2 garlic cloves, minced
• Using a sharp knife or mandolin cut the zucchini yellow squash and potatoes 1/4 inch thick
• 1 small zucchini
• 1 small yellow squash
• 2 plum or regular tomatoes sliced (try to find small ones the same size as squash circumference)
• salt, pepper, and cayenne pepper to taste
• 1 teaspoon granulated garlic powder
• 1 teaspoon dried oregano
• 2 or 3 sprigs of fresh basil for garnishing
• 1/4 cup freshly grated Parmesan, Pecorino Romano or Parmesano Reggiano cheese
• Note: Try to find all the same size vegetables so that when slicing they all match in rounds.
• Cooking notes: sometimes Tian while cooking is a little dry you can add a little chicken broth or water to steam them as they roast
• Optional: add eggplant slices, (finely mince bell pepper, mushrooms, and kalamata olives would go underneath the vegetables in this casserole for a different taste), add fresh rosemary, thyme, parsley, and a splash of Marsala wine on top

Instructions

1. Slice the potatoes, zucchini, and squash, into 1/4 inch thick slices.
2. Slice the tomatoes with a sharp knife around 1/4 to 1/2 thick.
3. Preheat the oven to 375 degrees.
4. Coat a baking dish with olive oil cooking spray.
5. On low heat add 1 tablespoon of olive oil to a large skillet over medium heat.
6. When oil is heated add garlic and onion until fragrant around 2 minutes.
7. With cooking spray, lightly coat the bottom of a round deep dish pie plate (9 inches)
8. Pour the onion and garlic onto the bottom of the dish
9. Layer them alternately in the dish on top of the onion mixture, fitting them tightly into a spiral, making only one layer.
10. Add some to the center to fill the hole if you have smaller rounds.
11. Sprinkle generously with breadcrumbs, and grated cheese and drizzle evenly with olive oil or melted butter. (you can also spray the crumbs with cooking oil).
12. Season with salt, pepper, more granulated garlic oregano, and fresh basil to taste.
13. Drizzle more olive oil over the top if needed.
14. Bake for 35 minutes uncovered. I have also air fried this dish at 425 degrees for 15 minutes or until the breadcrumbs are browned.
15. if it starts to look a little dry add around 3 tablespoons of more chicken broth to it, and continue baking until the potatoes are soft using a fork to pierce.
16. Garnish with fresh basil.

Notes

Other Vegetable Suggestions and Tips

• eggplant
• radishes
• whole tomatoes sliced
• Mexican striped squash
• for even cuts use a mandolin
• for another topping use shredded cheddar or swiss cheese instead of breadcrumbs
• if additional liquids are needed and the tian gets dried out while baking use chicken broth, crushed tomatoes, or white wine
• use purple-skinned or red-skinned potatoes with skins left on for a pretty assortment of summer colors, especially for Patriotic holidays

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Parmesan Roasted Vegetables

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Spinach, Peppers, and Plum Tomatoes

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side dishes, roasted vegetables recipes, summer vegetables side dish

French, Italian

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Disclosure: This recipe was originally shared in 2014. It was edited and re-published in 2022.