Vegetable Tian

1
Francine Lizotte

By
@ClubFoody

Colorful and very tasty, this fun Vegetable Tian is sure to make an impression! This is a side dish that is great for Holidays and special occasions!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8-12 servings
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Bake

Ingredients

  • TIAN

  • 2 Tbsp
    olive oil, plus more for cast iron pan
  • 1 c
    panko® bread crumbs
  • 3 c
    red onions, finely chopped
  • 3 large
    cloves garlic, pressed
  • 1 tsp
    red pepper flakes, or to taste
  • 2 Tbsp
    dry red wine
  • 1 large
    butternut squash
  • 2 large
    russet potatoes, scrubbed
  • 1 large
    zucchini, scrubbed
  • 2 large
    tomatoes, washed
  • 2 Tbsp
    freshly squeezed lemon juice
  • 1/2 Tbsp
    herbes de provence
  • ·
    ground himalayan sea salt, to taste
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • TOPPING

  • 1 c
    gruyère cheese, grated
  • 1/2 c
    panko® bread crumbs
  • 2 Tbsp
    clarified butter

How to Make Vegetable Tian

Step-by-Step

  1. Preheat oven to 400ºF and lightly grease a cast iron pan; sprinkle 1 cup breadcrumbs, cover the bottom evenly and set aside.
  2. In a skillet over medium heat, add oil and when hot, add onion; sauté for 5 minutes. Add garlic and red pepper flakes; sauté for 1 minute. Pour in red wine and cook for 1 ½ to 2 minutes or until absorbed. Spread onion mixture on the bottom of the prepared cast iron pan; set aside.
  3. Using a mandolin, slice each vegetable with the same thickness of 1/4–inch. Precook squash and russet potato slices in the microwave for 5 minutes on “High”; let them cool off.
  4. Stack vegetables starting with russet potato slice then a tomato slice followed by squash and zucchini; repeat the same order so the tian looks well balanced in color. Arrange stacks evenly around the outside edge working towards the middle. Pour lemon juice over the veggies and sprinkle with Herbes de Provence, sea salt and black pepper. Cover tightly with foil and transfer to the preheated oven; bake for 45 to 60 minutes or until tender.
  5. Meanwhile, make the topping by stirring all the ingredients together; set aside.
  6. After an hour, remove tian from the oven as well as foil. Sprinkle topping mixture evenly and return tian to the oven, uncovered; bake for 15 minutes or until cheese is melted. Remove from the oven and let sit for 10 minutes before serving. Makes 8 servings
  7. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=KjIK2lZgWhk

Printable Recipe Card




Show 2 Comments & Reviews

21 Mexican-Inspired Meals

21 Mexican-Inspired Meals


Celebrating Cinco de Mayo? Want to re-create your favorite restaurant meal at home? Well, check out these 21 Mexican-inspired meals. From tacos to enchiladas, street corn to fajitas, these recipes will spice up dinnertime and turn your meal into a fiesta.

How to Use a Can of Condensed Cream of Mushroom Soup

How to Use a Can of Condensed Cream of Mushroom Soup


Admit it, we all have a can of condensed cream of mushroom soup in our kitchen. It’s been a pantry staple since it first appeared on store shelves in 1934. The soup is versatile and an easy way to start tons of recipes. We’re sharing 21 dinner recipes that use a can of condensed cream […]

14 Easy Mother’s Day Recipes

14 Easy Mother’s Day Recipes


Making Mom breakfast in bed has never been easier! These easy breakfast recipes are beginner-cook friendly, so anyone can make them. As long as you can mix ingredients and turn the oven on, you can make these recipes. Make Mother’s Day the day she deserves by treating her to a delicious breakfast.