vegetable tian

This one pan Ratatouille (Tian Provençal) is piled high with vegetables and filled with mouth watering flavor.

Classic Ratatouille

Tbsp olive oil (30 mL, divided)

garlic (minced)

white onion (about 1 onion)

tomatoes (425 g)

zucchinis (can also use yellow squash)

eggplant

roma tomatoes

Herbs

Tbsp fresh Basil (chopped)

salt

¼ tsp crushed red pepper flakes

¼ tsp black pepper

Base: Preheat oven to 350°F (176°C). Heat 1 tablespoon of the oil in a large saute pan over medium heat, then add garlic and onion. Cook until onion softens, about 5 minutes, then add crushed tomatoes. Let gently simmer, uncovered, until tomatoes have the texture of a thick paste, about 10 minutes.

Veggies: While tomatoes simmer, thinly slice unpeeled zucchini, eggplant, and tomatoes into ⅛ inch thick slices (easiest with a mandolin slicer). If some slices are wider than others, you can cut them in half so they&#x27;re roughly the same size

Seasonings: Remove tomato mixture from heat and stir in seasonings.

Assemble: Spread tomato mixture into the bottom of a large casserole dish or tart pan. Working from the outer edge, layer veggies on top of the sauce in an alternating pattern (ex: eggplant - tomato - zucchini - repeat). You may not use all the veggies, depending on the size of your pan.

Bake: Brush veggies with remaining olive oil and bake for 1 hour, or until veggies are tender. If top begins to brown too quickly, cover with aluminum foil.

Vegetable Tian

olive oil

onion

garlic

zucchini,

yellow squash, thinly sliced

potato,

tomatoes,

Italian cheese blend

Italian seasoning,

Salt and black pepper,

Preheat your oven to 400 degrees F. Sauté onions and garlic in olive oil in a skillet.

Spread the onion and garlic mixture in the bottom of a baking dish sprayed with cooking spray.

Evenly arrange the vegetable slices vertically in the casserole dish, alternating vegetables. Sprinkle with desired amount of salt, pepper and Italian seasoning.

Cover with aluminum foil and bake for 30 minutes.

Remove aluminum foil. Sprinkle with Italian cheese blend. Return to oven and bake an additional 15 minutes (uncovered), or until cheese is browned.

What a great tip, thank you, can't wait to make it !!!!

The credit should go to Beth from Budget Bytes. I came across her website years ago from Pinterest and she is the original creator of this recipe. All the credit for this tasty dish should go to her! :) 

http://www.budgetbytes.com/2011/08/summer-vegetable-tian/

Made this today for the first time.. Easy and tasty!..and it looked as good as it tastes!

Has anyone ever assembled this and then baked it the next day?

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Classic Ratatouille

Vegetable Tian

Top 2 vegetable tian recipes from across the web

The most viewed vegetable tian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Ratatouille

Vegetable Tian

The most viewed vegetable tian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine