Honey Roasted Radish Medley

Roasted radishes are so different than eating them raw and with this medley of assorted vegetables, they are much less peppery in flavor and really delicious.

During the onset of the fresh vegetable season, this recipe makes the prettiest side dish you'll ever serve.

A little bit of honey gives the vegetable just a hint of sweetness and lemon zest with herbs makes them a bouquet of deliciousness.

Scroll down and check out these easy cooking methods, a printable recipe card at the end, and take advantage of all the substitutions and tips below.

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.