Summer Vegetable Tian

Summer Vegetable Tian

3 Reviews
From: EatingWell Magazine, July/August 2018

This pretty vegan layered casserole is so simple to make. Its only seasonings are salt and garlic-infused olive oil, which you make by sizzling a clove of garlic in olive oil for about a minute. This dish is lovely warm or room temperature. Serve with crusty bread as a vegetarian entree or alongside roasted meats as a side dish—don't forget a glass of chilled rosé.

Ingredients 6 servings

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  • ⅓ cup extra-virgin olive oil
  • 1 clove garlic, sliced
  • 4 medium tomatoes
  • 3 small onions
  • 1 medium summer squash
  • 1 medium zucchini
  • 1 teaspoon sea salt

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. Heat oil and garlic in a small saucepan over medium-high heat until the garlic begins to sizzle, about 1 minute. Remove from heat and set aside.
  3. Slice tomatoes, onions, squash and zucchini into ⅛-inch-thick slices. Standing them up on their sides, alternate the tomato, onion, squash and zucchini slices in a circular pattern around the edge of a 9-inch deep-dish glass pie pan or similar-size round casserole dish. Make a second alternating circle in the center. Pack the vegetables tightly: they will shrink while baking.
  4. Discard the garlic, if desired, and drizzle the vegetables with the oil. Sprinkle with salt. Bake until the vegetables are tender and starting to brown, about 1 hour. Let cool for 10 minutes before serving.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 152 calories; 13 g fat(2 g sat); 2 g fiber; 9 g carbohydrates; 2 g protein; 2 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 821 IU vitamin A; 26 mg vitamin C; 27 mg calcium; 1 mg iron; 376 mg sodium; 425 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 2½ fat

Reviews 3

June 27, 2019
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By: Kizzo
This recipe takes a little time but it is well worth it. I used a mandolin. Since I did not have any garlic at the time, I put garlic powder in with the oil. It is a beautiful, delicious dish. It would make a wonderful dish to carry to church or a party.
May 17, 2019
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By: Crimson Cayenne
I love all of the different ways you can customize the recipe! I used all of the suggested vegetables, but I've made this three times, each with different seasonings. The first time, I followed the recipe, (Which is where my rating is coming from) and I found that the salt wasn't necessary, and it didn't add much in the way of flavor. Pros: Really bright veggie dish, very impressive! Cons: I'd recommend using your own seasoning, or replacing the olive oil with lemon or lime juice depending on what you're pairing the dish with.
August 05, 2018
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By: Meghan Brady-Lopez
This is such an easy to prep recipe and is a great way to use up those all too abundant summer squash/zucchini you have lying around! I ended up using a lemon infused olive oil and it was fabulous!! I can literally the entire pan in one sitting...but I am getting my veggies, so it is ok, right???
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