Vegetable Tian

Recently, I have been trying to go more vegetarian with my diet (see my blurb on animal cruelty in the “resources” section). This Vegetable Tian recipe is a wonderful vegetarian dish and it is very flavorful. It has zucchini, tomatoes, potatoes, onion, garlic and is seasoned with thyme, pepper, olive oil, and a little bit of Parmesan cheese. I haven’t quite figured out what to serve it with, but it is pretty filling on its own. Perhaps some french bread? I have seen other recipes use breadcrumbs, which I will try next time I make this healthy dish. What is your favorite vegetarian recipe? I need some more ideas ๐Ÿ™‚

Recipe adapted from Barefoot in Paris, 2004.

Vegetable Tian

Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1/2 yellow onion, sliced
  • 2 fresh garlic cloves, minced
  • 2 russet potatoes or 4-5 gold potatoes, peeled
  • 2 large zucchini
  • 2 tomatoes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp thyme
  • 1/2 cup fresh Parmesan cheese, grated
  • Olive oil
Instructions
  1. Preheat oven to 375 degrees F. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/04/vege-tian-1.jpg”]
  2. Wash, peel and slice vegetables. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/04/vege-tian-3.jpg”]
  3. Saute onions and garlic in heated olive oil in a medium skillet for 7 minutes. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/04/vege-tian-2.jpg”]
  4. Add onions and garlic to the bottom of a pie dish, and layer sliced vegetables around in 3 circles. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/04/vege-tian-4.jpg”] [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/04/vege-tian-5.jpg”]
  5. Season with salt, pepper, thyme, and drizzle 1-2 tbsp olive oil over the top.
  6. Cover with aluminum foil and bake for 35 minutes.
  7. Sprinkle Parmesan cheese over and bake uncovered for another 30 minutes.[br] [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/04/vege-tian-6.jpg”]
  8. Let cool briefly before serving. [br] [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/04/vege-tiam-8.jpg”] [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/04/vege-tian-7.jpg”]

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17 comments

  1. kitchenriffs says:

    Oh, pretty! Really a nice looking dish! Maybe serve it with hummus or another bean dip (for protein) and you’ve got your complete meal. When I’m looking for vegetarian recipes, the first place I always look is in Indian cookbooks – much of the country is vegetarian, so you know you’ll find lots of ideas there. Anyway, good post – thanks.

  2. entretien chaudiere says:

    Hi there this is somewhat of off topic but I was wondering
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  3. THERESE HAAS says:

    I may have found this recipe a bit late in the game. So glad I did. these are the recipes that should be posted all over pintreast. I find more junk food than my poor eye can take on that site.

  4. Erin says:

    This was awesome! I made it for dinner tonight and loved it! Thank you for another great recipe, keep them coming!

  5. Jane says:

    This is one of my favorite dishes to prepare for company or take to a pot luck. It’s so colorful, delicious, and good for you. To make it even healthier, I include yellow squash, and I use either small sweet potatoes, or unpeeled small red potatoes.

  6. Cal says:

    Kristianne, you are awesome! This is beautiful and I am making it exactly as written. It’s simple, looks fun to eat, and the presentation couldn’t be more lovely.
    Quinoa is still relatively expensive; even though a complete protein, it’s high in calories for the amount of protein, so maybe I will go with a barley, brown rice, tstd. sesame seeds, mixed w/ a legume such as peas, chickpeas or black beans as a side. Nothing against quinoa. It’s just that there are many other wonderful options that are far less expensive. <3

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