I have made the vegetable tian many times, especially in the summer when the tomatoes actually have flavor. I like it because you only need a baking dish, a knife, and some patience for chopping. I have noticed that when you cut the vegetables about one centimeter thick, the texture remains pleasant, and they don't turn to mush in the oven. It results in a colorful dish that can serve as both a main course and a side dish.
Quick Info
Total time: 55-65 minutes (including preparation)
Servings: 4-5
Difficulty: easy
Ingredients
3 large, ripe tomatoes
2 medium onions (red or yellow)
1 large zucchini (or 2 small, preferably not too old)
1 large red or yellow bell pepper
200 g champignon mushrooms
100 g hard telemea cheese (cow or sheep, feta can also be used)
3-4 tablespoons olive or sunflower oil
1 teaspoon dried thyme
salt and pepper to taste
Preparation steps
1. Wash all the vegetables and dry them a bit with a towel.
2. Cut the tomatoes, zucchini, onion, bell pepper, and mushrooms into roughly equal slices, about 1 cm thick. Don’t worry about making them perfect, just ensure they are similar in size so they cook evenly.
3. Lightly grease a heat-resistant dish (glass or ceramic).
4. Arrange the slices in the dish upright, alternating the vegetables: one slice of tomato, one of zucchini, one of onion, one of bell pepper, one of mushroom, and so on. Pack them loosely, without stuffing them too tightly, leaving a little space between them.
5. Drizzle the vegetables with the remaining oil. Sprinkle salt, pepper, and thyme over the entire surface.
6. Grate the telemea cheese on top, covering the vegetable layer as much as possible.
7. Cover the dish with aluminum foil and place it in the oven at 180°C for 30-35 minutes.
8. After this time, remove the foil and let the tian bake for another 10-15 minutes to brown the cheese and reduce some of the liquid.
9. Check if the vegetables are tender by piercing them with a fork. If they need another 5-10 minutes, leave them in without the foil.
10. Serve warm, but it’s also good at room temperature.
Why I make this recipe often
I like it because it’s practical: I can use whatever vegetables I have in the fridge, it doesn’t require much work, and I can prepare the tian ahead of time. It can be reheated without losing its texture. It’s good for lunch or dinner, and it pairs well with any meat or even on its own with a slice of bread.
Tips
- Use seasonal vegetables, they are tastier and don’t release much water.
- If you want firmer vegetables, reduce the oven time by 5 minutes.
- A ceramic or glass dish helps with even baking, but if you don’t have one, a regular baking tray lined with parchment paper will work.
- Don’t pack the vegetables too tightly in the dish; otherwise, they will stew in their own juices and won’t brown.
Substitutions
- Telemea cheese can be substituted with feta or grated cheese for a milder flavor.
- If you don’t have thyme, you can use oregano or herbes de Provence.
- Mushrooms can be omitted if you don’t have them or don’t like them.
- Eggplant can also be used, sliced thinly, but it should be cut thinly, otherwise, it will remain tough.
Variations
- For a vegan tian, skip the cheese or use a plant-based alternative.
- If you want it to be heartier, you can add thinly sliced potatoes at the bottom, between the vegetables.
- A few slices of garlic among the vegetables enhance the flavor if you like the aroma.
Serving ideas
- As a side dish, it goes well with chicken or beef roast.
- It can be served as a main dish with toasted bread or plain rice.
- Cold, alongside a green salad, it’s perfect for lunch on warm days.
Frequently asked questions
Can I make the vegetable tian without cheese?
Yes, it can be made without cheese. You can add more spices or a bit of breadcrumbs on top for some crunch.
Can the vegetable tian be frozen?
I do not recommend freezing, as the vegetables lose their structure and become watery upon thawing.
What type of dish is best for tian?
A glass or ceramic dish retains moisture better and bakes evenly, but any baking tray with not very high sides will work.
Can I use only certain vegetables?
Yes, you can adapt the recipe based on what you have at home, but try to keep a combination of juicy vegetables (tomatoes, zucchini) and some with texture (bell peppers, onions, eggplants).
Nutritional values (per serving, estimated)
Calories: 130 kcal
Protein: 5 g
Fat: 8 g
Carbohydrates: 10 g
Values depend on the type and amount of cheese, oil, and vegetables used. It’s a fairly light recipe with little fat if you don’t overdo it with cheese or oil.
Storage and reheating
The vegetable tian keeps well in the fridge, in a covered container, for up to 3 days. You can reheat it in the oven at 150°C for 10-15 minutes or in the microwave. The texture holds up quite well. I do not recommend storing it in the freezer.
Quick Info
Total time: 55-65 minutes (including preparation)
Servings: 4-5
Difficulty: easy
Ingredients
3 large, ripe tomatoes
2 medium onions (red or yellow)
1 large zucchini (or 2 small, preferably not too old)
1 large red or yellow bell pepper
200 g champignon mushrooms
100 g hard telemea cheese (cow or sheep, feta can also be used)
3-4 tablespoons olive or sunflower oil
1 teaspoon dried thyme
salt and pepper to taste
Preparation steps
1. Wash all the vegetables and dry them a bit with a towel.
2. Cut the tomatoes, zucchini, onion, bell pepper, and mushrooms into roughly equal slices, about 1 cm thick. Don’t worry about making them perfect, just ensure they are similar in size so they cook evenly.
3. Lightly grease a heat-resistant dish (glass or ceramic).
4. Arrange the slices in the dish upright, alternating the vegetables: one slice of tomato, one of zucchini, one of onion, one of bell pepper, one of mushroom, and so on. Pack them loosely, without stuffing them too tightly, leaving a little space between them.
5. Drizzle the vegetables with the remaining oil. Sprinkle salt, pepper, and thyme over the entire surface.
6. Grate the telemea cheese on top, covering the vegetable layer as much as possible.
7. Cover the dish with aluminum foil and place it in the oven at 180°C for 30-35 minutes.
8. After this time, remove the foil and let the tian bake for another 10-15 minutes to brown the cheese and reduce some of the liquid.
9. Check if the vegetables are tender by piercing them with a fork. If they need another 5-10 minutes, leave them in without the foil.
10. Serve warm, but it’s also good at room temperature.
Why I make this recipe often
I like it because it’s practical: I can use whatever vegetables I have in the fridge, it doesn’t require much work, and I can prepare the tian ahead of time. It can be reheated without losing its texture. It’s good for lunch or dinner, and it pairs well with any meat or even on its own with a slice of bread.
Tips
- Use seasonal vegetables, they are tastier and don’t release much water.
- If you want firmer vegetables, reduce the oven time by 5 minutes.
- A ceramic or glass dish helps with even baking, but if you don’t have one, a regular baking tray lined with parchment paper will work.
- Don’t pack the vegetables too tightly in the dish; otherwise, they will stew in their own juices and won’t brown.
Substitutions
- Telemea cheese can be substituted with feta or grated cheese for a milder flavor.
- If you don’t have thyme, you can use oregano or herbes de Provence.
- Mushrooms can be omitted if you don’t have them or don’t like them.
- Eggplant can also be used, sliced thinly, but it should be cut thinly, otherwise, it will remain tough.
Variations
- For a vegan tian, skip the cheese or use a plant-based alternative.
- If you want it to be heartier, you can add thinly sliced potatoes at the bottom, between the vegetables.
- A few slices of garlic among the vegetables enhance the flavor if you like the aroma.
Serving ideas
- As a side dish, it goes well with chicken or beef roast.
- It can be served as a main dish with toasted bread or plain rice.
- Cold, alongside a green salad, it’s perfect for lunch on warm days.
Frequently asked questions
Can I make the vegetable tian without cheese?
Yes, it can be made without cheese. You can add more spices or a bit of breadcrumbs on top for some crunch.
Can the vegetable tian be frozen?
I do not recommend freezing, as the vegetables lose their structure and become watery upon thawing.
What type of dish is best for tian?
A glass or ceramic dish retains moisture better and bakes evenly, but any baking tray with not very high sides will work.
Can I use only certain vegetables?
Yes, you can adapt the recipe based on what you have at home, but try to keep a combination of juicy vegetables (tomatoes, zucchini) and some with texture (bell peppers, onions, eggplants).
Nutritional values (per serving, estimated)
Calories: 130 kcal
Protein: 5 g
Fat: 8 g
Carbohydrates: 10 g
Values depend on the type and amount of cheese, oil, and vegetables used. It’s a fairly light recipe with little fat if you don’t overdo it with cheese or oil.
Storage and reheating
The vegetable tian keeps well in the fridge, in a covered container, for up to 3 days. You can reheat it in the oven at 150°C for 10-15 minutes or in the microwave. The texture holds up quite well. I do not recommend storing it in the freezer.