Do summer heat waves make you want to eat less meat and prefer lighter vegetarian dishes? If so, you’ll appreciate our selection of appetizing vegetable tian recipes ideal for summer. This oven-baked Provençal dish is made from overlapping slices of vegetables. In addition to offering a delicious and varied flavor, it has an original and creative presentation. What better way to treat your family and loved ones! Whether accompanied by 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 recipe for vegetable tian with mozzarella 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 and light salad to treat yourself without getting tired.
Ingredients for 4-6 servings:
- 2 onions, minced
- 4 garlic cloves, finely chopped
- 2 tbsp. at s. olive oil
- 1 C. c. sea salt
- 1 C. c. dried Provence herbs (i.e. 1 pinch of dried thyme, rosemary and tarragon)
- 2 medium zucchini, cut into thin rounds
- 6 medium tomatoes, cut into thin rounds
- 2 mozzarella rolls, thinly sliced
- 12 whole black olives, pitted
- 2 tbsp. at s. coarsely chopped fresh basil
- 15 g grated parmesan
- Heat the olive oil in a skillet over medium-high heat. Add the minced onion and reduce the heat, stirring occasionally. When the onion begins to soften, stir in the minced garlic, sea salt and Herbes de Provence. 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 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, spreading 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. Bake for 50 minutes.
- Remove from 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 vegetable tian with potatoes recipe will become your all-time favorite side dish! The combination of vegetables and herbs will leave no one indifferent! Ingredients are baked until tender and crispy, and then topped with Parmesan cheese. A healthy, delicious and colorful dish next to roast meat!
Ingredients for 4-5 side dishes:
- Non-stick cooking spray
- 1 C. at s. olive oil and more for drizzling
- 1 large yellow onion, chopped
- 2 minced garlic cloves
- 1 medium zucchini, minced
- 1 medium yellow squash, cut into thin rounds
- 1 medium potato, thinly sliced
- 2 medium Roma tomatoes, sliced
- ¼ tsp. c. Italian seasoning
- ¼ cup shredded mozzarella
- 2 tbsp. at s. grated parmesan
- Preheat the oven to 200°C.
- Using the nonstick 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. Evenly lay the vegetable slices on top, alternating and overlapping as you go. Sprinkle everything with 1 tbsp. at s. olive oil and sprinkle with Italian seasoning, salt and pepper. Cover with foil and bake covered for 30 minutes. Then, remove the foil and sprinkle with mozzarella and parmesan. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is golden brown.
Vegan Easy Tian Recipe
This vegan version of the vegetable tian is infused with aromatic herbs and it features beautifully layered 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 plain tomato sauce (245 ml)
- 1 large eggplant, thinly sliced
- 1 medium zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 2 medium tomatoes, sliced
- 2 small red onions, thinly sliced
- 1 C. at s. fresh thyme
- 1 C. c. Provencal herbs
- Salt and pepper
- Preheat the oven to 200°C.
- Pour the tomato sauce into the bottom of a medium-sized baking dish. Put the vegetables on top, alternating and overlapping the slices so as to create an original and colorful pattern. Season generously with salt, pepper, Provencal herbs and fresh thyme.
- Put 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 pan over medium heat for 20-25 minutes. Although 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 customize the recipe using the vegetables of your choice. Store leftovers in an airtight container in the fridge for about 3 days.
Summer Tian with Vegetables and Gruyère
If you’re a fan of casseroles that are delicious, easy to make, and full of variety, our next recipe for Vegetable Tian with Gruyere is perfect for you. The dish is topped with a savory tomato sauce and sprinkled with melted golden Gruyère cheese.
Ingredients for the sauce:
- 2 tbsp. tablespoon frying oil
- 1 medium onion
- 2 cloves garlic
- 2 tbsp. c. Provence seasoning
- 1 red pepper
- 1 can of 400 ml crushed tomatoes
- 1 C. 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 Gruyere cheese
- 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 soft and translucent.
- Add the garlic and herbs, continue cooking for another minute.
- Add the bell 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 an immersion blender, salt and pepper to taste.
For the pan:
- While the sauce is simmering, prepare the vegetables. Peel the potatoes and tomatoes; cut the courgettes, squash, tomatoes and aubergines into thin slices of about 5 mm. Cut the potatoes into rounds using a sharp knife or a 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 outer edge inwards until the entire dish is filled. Sprinkle with salt, pepper and a little more Herbes de Provence. Drizzle 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 cheese and grill until the cheese is melted and golden. Remove from the oven and let rest for about 15 minutes before serving.