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Fresh Vegetable Tian with Herb-Roasted Layers

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This Fresh Vegetable Tian features colorful layers of zucchini, squash, eggplant, tomatoes, and more, roasted with a fragrant garlic-herb oil for a comforting, crowd-pleasing dinner. It’s easy to customize, beautiful to serve, and packed with Mediterranean flavor.

Ingredients

Scale
  • 2 medium zucchini (about 12 oz), sliced into 1/4-inch rounds
  • 2 medium yellow squash (about 12 oz), sliced into 1/4-inch rounds
  • 1 small eggplant (about 9 oz), sliced into 1/4-inch rounds
  • 3–4 Roma tomatoes (about 12 oz), sliced into 1/4-inch rounds
  • 1 large red bell pepper (about 5 oz), cored and thinly sliced
  • 1 medium yellow onion (about 4 oz), thinly sliced into rings
  • 2 medium Yukon gold potatoes (about 10 oz), peeled and sliced (optional)
  • 1/4 cup extra virgin olive oil, divided
  • 3 cloves fresh garlic, minced
  • 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
  • 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried rosemary)
  • 6 fresh basil leaves, torn (plus more for garnish)
  • 1 1/2 tsp kosher salt, divided
  • 1/2 tsp fresh black pepper, or to taste
  • 1/2 cup canned tomato sauce (or crushed tomatoes)
  • 1 tsp balsamic vinegar (optional)
  • 1/4 cup freshly grated Parmesan cheese (optional, for topping)
  • 2 tbsp panko breadcrumbs (optional, for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a 9-inch round or oval baking dish with olive oil or nonstick spray.
  2. Slice zucchini, yellow squash, eggplant, tomatoes, bell pepper, and potatoes (if using) into even 1/4-inch rounds. Lay slices on a paper towel and sprinkle with a little salt. Let sit for 10 minutes to draw out excess moisture.
  3. Pour tomato sauce into the bottom of the baking dish. Swirl in balsamic vinegar if using. Scatter half the sliced onions over the sauce.
  4. In a small bowl, mix olive oil, minced garlic, thyme, rosemary, half the basil, 1 tsp kosher salt, and black pepper.
  5. Arrange veggie slices upright in an overlapping pattern around the dish, alternating colors. Tuck in bell pepper and onion rings as you go.
  6. Brush the herb-garlic oil generously over the arranged vegetables, making sure it drips between slices.
  7. Cover the dish tightly with foil and bake for 35 minutes. If there is excess liquid, carefully drain some off halfway through.
  8. Remove foil, sprinkle with Parmesan and breadcrumbs if using, and bake uncovered for another 15-20 minutes until the top is golden and veggies are tender but not mushy. Broil for 2-3 minutes at the end for deeper color, watching closely.
  9. Let the tian cool for 10 minutes before slicing. Garnish with fresh basil and serve.

Notes

Slice vegetables evenly for best results. Salt and drain veggies before layering to prevent a watery tian. Brush herb oil between layers for maximum flavor. For gluten-free, omit breadcrumbs or use a GF brand. For vegan, omit cheese or use a plant-based alternative. Let the tian rest before serving for easier slicing and deeper flavor. Can be made ahead and baked before serving.

Nutrition

Keywords: vegetable tian, herb roasted vegetables, French casserole, gluten-free, vegan, summer vegetables, healthy dinner, Mediterranean, vegetarian, easy dinner

Find it online: https://blipflavor.com/fresh-vegetable-tian-recipe-easy-herb-roasted-layers-for-dinner/