Vegetable Tian

April 13, 2015

There is something so incredibly satisfying about a vegetable tian. Finely sliced rounds of potatoes, tomatoes and zucchini are arranged like colorful, fallen dominos and roasted to perfection. But not only is this dish beautifully rustic, the flavors are vibrant and savory. Honestly, I’ve been known to eat the entire thing – fresh out the oven and straight from the baking dish. If you haven’t already tried it, trust me when I say you’ll have this surprisingly easy to prepare Provençal recipe on heavy rotation this spring. And summer . . .


A mandolin makes the preparation irresistibly easy. If you don’t have one, it’s a wonderful investment. All you need to do is finely slice the vegetables – I’m using potatoes, tomatoes and zucchini here but you can also add eggplant and onions if you wish.


Start layering the vegetables in an oval or circular gratin dish. Don’t worry about it being too perfect. It’s absolutely okay to group some of the vegetables 2-3 at a time! Time is money, ya’ll. Work around the dish and then fill the center.


Top with minced garlic, thyme, salt, pepper and a few glugs of olive oil.


Bake at 375 degrees, covered in foil, for 40-45 minutes. Remove the foil and bake for another 10-15 minutes until the edges get crispy because who does’t love those crispy, browned edges?!


So pretty, right?


Serve it up.


And you’ll see why I can’t resist having the entire tian to myself. P.S. This is a kick ass accompaniment to a perfectly fried egg in the morning. Ratatouille!


(images by HonestlyYUM)



  • 1 large zucchini
  • 5-6 Roma tomatoes
  • 6 small Yukon gold potatoes
  • 2 cloves of garlic
  • 1 tsp of fresh thyme
  • olive oil
  • salt
  • pepper


  • Preheat the oven to 375 degrees.
  • Finely slice the vegetables with a mandolin, about 1/16-inch thick.
  • Layer and alternate the vegetables in an oval or circular gratin dish.
  • Top with minced garlic and season with salt, pepper and thyme. Drizzle with olive oil.
  • Cover with foil and bake for 40-45 minutes until potatoes are soft.
  • Remove foil and bake for another 10-15 minutes.
  • Serve warm or at room temperature.


Made this once then again, and again and again. It so simple yet full of flavor and BEAUTIFUL on the table. Oh and easy peasy to make ; )

Made this dish today, wonderfull. I added eggplant, beetroot and sweet potato. It was very very good as a side dish for grilled seabass. The look of the dish put everyone in exctasy. I have to thank Erica and Karen. This site is the best.

Waoo..looks delicious this vegetable tian..Thanks for sharing this

I love that kind veggie recipes and every summer I almost everyday cook something with vegetables.

I really wish you had an easy print button for your recipes! If there is one, I certainly can’t find it. Still, this is a fantastic recipe.

Thanks Laura!! Unfortunately, we don’t have a print feature at the moment, but it’s definitely in the works. In the meantime it is possible to highlight the text, and copy and paste. Thanks for stopping by the site, and hopefully we’ll have the print button soon 🙂

Subtly showed this recipe to my man (the chef in this couple) and he surprised me with this unbelievably simple yet amazingly delicious meal after a long day at work. My bf is from France and told me his mom would make this dish and use only zucchini. Don’t tell Mom but, he liked this version better! I think next time we’ll add a few slices of red onion for good measure. Great post!

This is irresistible. I have weakness for vegetable tian. My Mom always says that I could fight for the last one.

I agree, there’s something so innately simplistic, but wonderful about a perfect vegetable tian. Beautiful.

Oh I’m so excited it’s spring! Bring on all the incredible vegetables!! xx

Leave a Reply

Link Love