A tian is a shallow, earthenware baking dish of French origin. The word also refers to the contents of the dish. You can have a tian of lamb, or beef, or something else.
Then there is the famous tian of vegetables, where colorful subjects like zucchini, yellow squash, and red potatoes are thinly sliced and arranged in a swirling pattern. Bake these veggies above a bed of caramelized onions and garlic, and below a blanket of Gruyere cheese, and you’ll have a chic and delicious side dish (or main course) to serve at your next dinner party.
How I make this inexpensive elegance:
First, peel and mince 1 large onion and 2 fat cloves of garlic.
Then heat some butter and olive oil in a skillet.
Add the minced onion and a big pinch of thyme to the skillet, and toss to coat.
Lower the heat, cover the skillet, and cook until the onion softens and browns slightly — about 8 minutes.
Then add the garlic to the onion mixture, and saute until fragrant — about 30 seconds. Remove from heat and set aside.
Now grab a zucchini, which should be about 7 inches in length…
And slice it into 1/8-inch-thick rounds.
Also slice up a yellow squash…
And a couple of medium-size red potatoes.
Now grab a 9-inch-diameter quiche dish, and lightly brush it with olive oil.
No quiche dish for you?
Use a well-seasoned, 8- or 9-inch-diameter cast iron skillet. Or, use any 8- or 9-inch baking dish that is only 1-2 inches deep.
Tip the onion and garlic into the pan, and spread them out to cover the bottom of the pan.
While repeating the mantra “green, yellow, red,” take one slice each of green zucchini, yellow squash, and red potato…
And place them in the baking dish. Keep adding the green-yellow-red layers until you’ve produced an outside edge for the tian.
Make another circle of veggies in the center of the dish, to fill up any gaps.
Oh. Try to use slices of equal size. If your potato slices are too tall, simply cut off a small portion from their round bottoms.
Just be sure to arrange the cut potatoes so the red skin is facing up.
Now drizzle some olive oil over the works…
And dust the veggies generously with kosher salt, freshly ground pepper, and Herbes de Provence.
Cover the dish tightly with aluminum foil, and place it onto the center rack of a preheated 400°F (200°C) for 40 minutes.
Then remove the foil, and sprinkle the vegetables with a handful of shredded or grated Gruyere cheese. Alternatively, you can use Parmesan, Asiago, or mozzarella. The cheese choice is entirely yours!
Return the tian to the oven, uncovered this time, and bake until the potatoes are definitely tender, and the cheese has browned — usually 15-20 minutes.
When you serve the dish, be sure to scoop up some of the garlic and caramelized onions that are on the bottom. These contribute a nice degree of sweetness to the savory squash and potatoes.
Easy, easy, easy. Delicious, delicious, delicious. If you don’t make this bit of elegance, I will hold my breath until my face turns blue.
French Vegetable Tian
Equipment
- A round 9-inch-diameter baking dish or cast-iron skillet
- A sheet of aluminum foil (to cover the baking dish)
Ingredients
- 1 tablespoon olive oil (plus more for greasing the baking dish and for drizzling over vegetables)
- 1 tablespoon butter
- 1 large onion, peeled and minced
- 1/2 teaspoon dried thyme leaves
- 2 cloves of garlic, peeled and minced
- 1 unpeeled zucchini, about 7 inches in length, sliced into 1/8-inch rounds
- 1 yellow squash, about 7 inches in length, sliced into 1/8-inch rounds
- 2 medium-size red potatoes, sliced into 1/8-inch rounds
- 1/2 teaspoon kosher salt, plus grinds of black pepper
- 1/2 teaspoon dried Herbes de Provence
- 1/3 cup shredded Gruyere cheese
Instructions
- Center the oven rack. Preheat the oven to 400°F (200°C). Grease the baking dish with olive oil.
- Heat the oil and butter over medium heat in a heavy frying pan or electric skillet. When the butter melts, add the minced onion and thyme, and stir to coat. Then lower the heat, cover the skillet, and cook until the onion softens and browns slightly — about 8 minutes. Add the garlic, and sauté for until fragrant -- about 30 seconds. Tip the mixture into the oiled baking dish, and spread it out evenly.
- Arrange, in alternating layers, the green zucchini, yellow squash, and red potatoes in concentric circles above the onion mixture. Drizzle the veggies with a little olive oil, and sprinkle with the salt, pepper, and Herbes de Provence.
- Cover the dish tightly with aluminum foil, and bake in the preheated oven for 40 minutes.
- Remove the foil, and top the veggies with the shredded cheese. Then return the dish to the oven, uncovered, and bake until the potatoes are definitely tender and the cheese has melted and lightly browned — 15-20 minutes. Serve and enjoy!
More easy elegance:
A Better Foccia
The Best Asparagus Tart in the World
Chocolate Pots de Creme
Tracy says
To create easy side dishes that both taste great and are visually so pleasing really elevates a meal. This one is both. Thanks, Kevin!
Mary in Iowa says
Oh, that last photo made me want to break through the monitor screen to get at it! Can’t wait until the summer squashes are ripe for the picking. And for once I have the prescribed piece of equipment–a forest green spatula. I also like that you changed YOUR photo. Really love this one. It’s brimming with personality and fun, and makes me smile just looking at it.
Kevin Lee Jacobs says
Hi Tracy – You are right – this tian brings a degree of sophistication to the table.
Hi Mary in Iowa – Glad you like the recipe — and my “new” photo!
Sylvia Neal says
Awesomeness. I have to do this. Love all of your dishes.
Cary Bradley says
Gorgeous! You and the tian! 🙂 What a delicious idea. Love too the idea of doing it in a cast iron skillet. Love cooking in that stuff.
Rosiland Ball says
I need a substitute for Herbs de Provence. I have looked at every grocery store in the area and no one carries it!
Kevin Lee Jacobs says
Hi Rosiland – You can make your own Herbes de Provence by combining rosemary, thyme, marjoram and savory. Or, just use all thyme. Italian seasoning would be good too, come to think of it!
maynard portet says
use coconut oil instead of butter and olive oil much better for your health give it also a nice flavor try it see if you like it I used to cook with olive oil and butter now I use nothing but coconut oil Organic virgin buy at Sam’s Club 54 ounces for $16 that’s about [email protected]
Carol says
I made this in a smaller pan just for 2 of us. I cannot believe how amazingly delicious I it was! My husband, who isn’t fond of squash, even loved it! Now I just have to figure out how to grow squash in the winter.
Thank you Kevin!
Kevin Lee Jacobs says
Hi Carol – Thanks for trying this tian. Glad it worked out for you!
Delores says
Another winner–hurry with the cook books–love your photo—!!
Brenda Johnson says
Carol- like your husband I am not a big squash fan…yellow squash specifically. I too loved this! The potatoes give it a great “firmer” texture, and the savory yet sweet flavors from the onion and garlic really make this dish stand alone as a main dish! The wonderful choice of herbs and sprinkling of cheese make it wonderful!!! Thanks for sharing Kevin!!! (and opening my eyes to squash!!)
Kevin Lee Jacobs says
Brenda – Thanks so much for taste-testing the tian!
MNass says
.”.spread them out evenly with a forest-green spatula”. lol 😉
Looking forward to farmers market to open up again! This looks delicious, thank you for sharing!
Vickie says
Love the new picture of you on the site!!! Looking good!!! And of course, this recipe for tian is marvelous and beautiful. Thank you for sharing all your kitchen and garden wizardry!! It is much appreciated!!
Mary says
YUM!
Joni D. says
I am definitely trying this – we love everything in this!!! Will a blue spatula work??
Jane says
What a beautiful presentation and the caramelized onions and garlic make a fragrant bed for the veggies. Actually, potatoes are not low carb but I would definitely make an exception for this dish!!
Jane xx
Jeff says
I make this dish with firm ripe tomatoes instead of the potatoes. Great with grilled lamb or fish.
Cindy L says
This has Sunday dinner written all over it! Can’t wait to try it Kevin. Another great recipe.
Linda Butler says
The color of this dish looks great allways nice to see they say you eat with your eyes
Linda says
This is a beautiful dish. Thank you.
Shirley says
I am wondering about the difference between the recipes for the savory tart crust and the sweet tart crust.
Remove sugar and egg, or only remove sugar from recipe for the savory tart recipe? I am confused. Thank you
Shirley
Brin says
What about adding eggplants and kumato tomatoes???
Vickie P. says
Can’t wait to try this! Thanks for the recipe, Kevin.
Cathy says
This looks delicious and can be set up ahead of time ready to throw in the oven.
Kevin Lee Jacobs says
Hi Cathy – You are right. It’s a great make-now, bake-later dish!
Susan says
You rock!
Just sayin’…..
Marlene says
This absolutely perfect dish for me to serve with a light supper. How many people does it serve? Can I make ahead and warm to serve? Thank you.
Mary Ann Z. says
Kevin, as you can see from your email, you don’t need to turn blue. I love your recipes and this one is a winner. I love to roast/bake my vegetables and I can taste this dish without first making it. I cannot wait to use my squash for this recipe.
I agree with the others, your new photo is great. And you are doing what you love to do—working in the kitchen with your great recipes. I always look forward to visiting with you in your newsletters and I am learning much from you. Thank you.
Joanna says
I love the colors! What a beautiful and elegant dish!
…so happy you didn’t add tomatoes – tomatoes and potatoes just don’t match.
ingmarie peck says
I have made tians before, but this one is beautiful (more so than mine)
I will have to make this.
Thank you
Andrea Hicks says
I’m on my way out the door for the ingredients! I’d make this even if I wasn’t on the terrafit program. Which basically is veggies, veggies and more veggies, alongside 30 minutes of exercise daily. Does this ever fit the bill! (and I even have the tian to put it in) Score!
Barb says
Kevin,
So AwEsOMe! I am diabetic and can’t eat potatoes….too many carbs. Do you have a suggestion to replace the potatoes? I love them but my blood sugar soars.
Beverly, zone 6, eastern PA says
Fabulous !
I have the correct dish in which to prepare this, too.
Lucky break for me.
Kevin, you are a wizard !
Valerie C. says
My family would love this! I’ll make it next weekend. Thanks for another great one.
Kip Morrissette says
Your recipe for making your own Herbes de Provence:
Are you talking equal parts of each – Rosemary, thyme, marjoram and savory?
And when you make your own, do you use DRIED herbs?
I find I use so spices and herbs, by the time I have to use them again, they look OLD. And sho nuf, I look at the “Best to use by xxx” date…it IS old! I buy small containers, and spices and herbs are expensive to keep tossing out.
We used to have a place where you could buy flours by the amount you needed, and herbs in any amount you wanted i.e. teaspoon, 1/4 t, cup etc. But where we live now, that isn’t offered. Caprilands in CT was the ‘jewel’ for herbs, but sadly no longer exist.
Our vegetables are available now and this recipe sounds like ‘my cup of tea’. Thank you Kevin.
Kevin Lee Jacobs says
Hi Kip – Yes, herbes de Provence can be made from equal parts rosemary, thyme, marjoram and savory — either fresh or dried (I use dried). Fennel seed, basil, oregano, and lavender can be added, too, in equal parts.
Randa says
Kevin, this looks absolutely delicious, but how could it not be good if it has onions and garlic in it, right? Do you think I could use ramps and morels in this somehow? I’ve been out looking for both today, but no luck yet. As for your new haircut/do, it looks marvelous and makes you look even younger.
Judy P says
Oh Kevin, this looks delish. I love veggie dishes. I would even go so far as to save the large outer rings from the onions that we chop for the bottom layer and stand them up in the mix, along with some bell pepper rings, and maybe even some Poblano peppers. Love them. can’t wait to make this!!
Trish K says
I made one version last year with sliced onion, tomato, and eggplant from the garden. Drizzled it with olive oil and garlic, a little salt and pepper. Baked it until just about done, threw on some parmesan cheese, broiled it for a second or two and oh, my goodness! It was divine.
Trudi Dido says
Tian is one of my favorites . I have used eggplant ,.tomatoes , rounds of onions added to the green ‘n yellow squash.. NOW I WILL TRY YOUR VERSION! and I bet we will love it!
Sherry Pace says
I can’t wait to try it. Back to the store I will go for the ingredients! Love the new pic. The old one was nice, but made you look oh so serious…I have the dish, and a green spotted spatula! Thanks for a another winning recipe.
Julie R says
I will be making this Green, Yellow, and Red Vegetable Tian for sure. It looks so easy. I think my family will really go for it, I know I will. I’m going to top my Tian with Parmesan. Can’t wait to try it.
Janet G. Metazger says
THANK YOU!
Also for the photo of the snowdrop!!!!! I had forgotten!!!!!!
BjTreants says
Hi Keven Lee, (Kev) ( see other “Speak Your Mind” comment from myself.) Here is another comment from a Southern fan. Can not wait to try this one. You have been graced with the ability of making so many receipts that call my name. Dishes and drinks made with such joy and pride to share with all of us. Thank you Kevin Lee for so many things, from kitchen to garden. Also, let me add that the new picture is a wonderful addition to your new delights found here !!! Continue your works of love.
BjTreants
Barb Hulse says
I can’t wait to try this. Sounds great.
Love your recipes and tips and your home and garden are beautiful!
Looking forward to the cookbook!!!
Jean says
Luv, luv, luv your recipes and your new photo too!
Jean B says
This recipe came at a perfect time. A group of us who meet on Monday nights had just started a weight loss challenge. I saw this and thought Yesss, it is so pretty and appetizing. I made it
using less oil and butter, it was delicious and a BIG hit. Every single person wanted a copy of the recipe. No leftovers, I will need to make another one for dinner tonight. Thanks, Kevin.
Lisa in CO says
Sounds delicious! Using a variety of vegetables also sounds great! Do you recommend using only three veggies at a time? And in a true tian, can one use winter vegetables sliced thinly?
SusanF32 says
Looks awesome…will definitely try!
Kate says
Thank you for sharing this recipe! It turned out great. Everyone loved the dish!
June says
Made this tonight and we loved it! One problem, Kevin, in the copy paste edition you didn’t say to add the thyme to the onion saute. By the time I realized this I had already made my beautiful design and didn’t feel like redoing it, so just omitted it. BUT, you also forgot to say to sprinkle the herbs de province, salt & pepper on the veg! I know I should be using my ipad like everyone else, but I just love printed out recipes. I knew that was missing (along with the salt & pepper) because it was listed in the ingredients so was able to add with no problem after going back and looking at the full recipe. Did I mention that we loved this dish? I was even impressed with my cooking. 🙂
Kevin Lee Jacobs says
Hi Kate – So glad you liked this dish.
Hi June – Copy-and-paste version is fixed now, thanks to your keen eyes!
Nancy says
YUM !!! Kevin I am definitely making this one. Thank you for making me a better cook. I enjoy reading your posts every Sunday.
Ruth Eliot says
Hi Kevin, I definitly will try this. Love your presentations and your beagle Lilly. The garlic looks a little aged. Are they a different variety?
Ruth Eliot says
Woops! I beg your pardon, it’s Lily.
Kevin Lee Jacobs says
Hi Ruth – The garlic came from my July, 2014 harvest. I’m still eating it, and it’s still delicious, but yes — it has definitely aged!
Kate says
This is now one of our favorite recipes. The only thing I do different is use extra onions because everyone wants more. A home run every time! I’ll be making it again this week. Thank you for sharing! KT
Kay Daniels says
I made this wonderful dish last night – and my mom, who is not big on vegetables, loved it! She even bragged about it to her bridge club today and is taking the recipe with her tomorrow! I’ll be sure to include your information when I print it off for her.
Kevin Lee Jacobs says
Hi Kate and Kay – So glad you tried — and liked — this colorful dish!
Susan Eastman says
I’ve made this recipe twice since it came out. Deeeelicious! The gruyere gives a tangy taste to the crunchy vegetables. I might try it in a pie crust too. Thanks!
Gretchen says
Dear Kevin
This will be on our dinner table tonight. yummmmm
Linda A says
Hi Kevin,
I didn’t have any yellow squash so just used zuchinni with the mantra
“red green, red green.” OMG, the dish was so good. I got up the next morning and
ate what remained for breakfast!!
Thanks for a great idea!!
Linda
Katie Zack says
Went to make this last week but I forgot (happens a lot) that I didn’t have potatoes but I did have a Japanese eggplant. Since my guys are gunshy about eggplant I didn’t tell them and added some Italian sausage that I browned in the frying pan after the onions were done and out. Covered and baked and it was so good that I was asked to make it again and make more. Now that is truly impressive. Thanks again for another winning recipe!!
Mary says
OMG Kevin!! This is the best. My husband and I both loved it. Have made it twice so far but the zucchini season isn’t over yet! Thanks for your recipes – everyone I’ve tried are delish!
Chris says
I needed a recipe that would use some of the abundance of squash from our garden. I remembered seeing this recipe and I am so glad I did! This was fantastic! Thanks, Kevin!
vera says
Yummm !!!! I definitely like to try this! Thank you Kevin!
Rebecca says
I love your recipes! You should have a You Tube channel. I know we’d all love watching you prepare your delicious dishes.
Jody Mandel says
I made the vegetable tian and it came out great! Everyone loved it! It’s so easy, inexpensive and delicious! Thanks and Happy Thanksgiving!
Jody
Kathy says
Hi Kevin, I’m having a garden dinner party in June for 12. Do you think it would turn out the same baked in a larger casserole dish? I’m collecting fabulous recipes for my party and this one made the cut. My sister gave me a recipe for a wonderful fruit salad with sauce served in sugar cones. Thanks!
Kevin Lee Jacobs says
Hi Kathy – You could certainly double or triple the ingredients in this recipe, and arrange the works in a large casserole dish. Enjoy your dinner party!
Celia from Kansas City says
Hi Kevin, I made this little gem last night and my husband and my daughter absolutely loved it! I added a layer of portobello mushrooms to the onion bottom and sides and fried some polenta for the cheesy layer. (I’ll admit it took away from its beauty, but wow it was yummy!) I just added some squash and zucchini to my garden this week, so now I know what I’ll be serving during its peak season! 😉 Thanks for making all your recipes seem “do-able”, while packing an enormous flavor profile.
Jade says
This one is a winner!!!!!!!!!!!!!!!!!!!!!!!!!!
Maraya says
Kevin, you certainly have a knack for turning “simple” into “simply divine!”
Carolina says
Thank you so much, Kevin. I love your blog and your exquisite taste and humor. Hope your surgery goes well!
Dee says
Hello Kevin,
This made me spit out my water… In Beverly Hills, this is known as “cosmetic surgery.” And specifically, a “butt reduction.” LOL..
I’m looking forward to your newsletter..
Thanx for the laughs and all this wonderful information.