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Vegetable Tian

1 review
Total Time
Prep: 1 hour Bake: 1-1/4 hours + standing

By Taste Of Home Editorial Team

Recipe by Francine Lizotte, Langley, British Columbia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 28, 2023

This colorful, hearty and delicious dish originated in Provence, France. A mandoline makes easy work of slicing all the vegetables but a knife will work just fine if you don't have one. —Francine Lizotte, Surrey, British Columbia

Test Kitchen Approved

Vegetable Tian

Contest Winner
1 review
Prep Time 1 hour
Cook Time 1 hour 15 min
Yield 8 servings

Ingredients

  • 1 cup panko bread crumbs
  • 2 cups finely chopped red onions
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons dry red wine
  • 1/2 small butternut squash (about 3/4 pound), peeled
  • 2 large russet potatoes
  • 1 large zucchini
  • 2 large tomatoes
  • 2 tablespoons fresh lemon juice
  • 1-1/2 teaspoons herbes de Provence
  • 1 teaspoon sea salt or Himalayan pink salt
  • 1 teaspoon coarsely ground pepper
  • TOPPING:
  • 1 cup shredded Gruyere cheese
  • 1/2 cup panko bread crumbs
  • 2 tablespoons clarified butter or ghee, melted
Text Ingredients

Directions

  1. Preheat oven to 400º. Lightly grease a 10-in. cast-iron skillet; sprinkle with 1 cup panko bread crumbs. In another skillet, cook onions in olive oil over medium heat until tender, 4-5 minutes. Add garlic and red pepper flakes; cook 1 minute longer. Stir in red wine; cook until mixture is almost dry, 1-2 minutes. Spread onion mixture in bottom of prepared cast-iron pan; set aside.
  2. With a mandoline or sharp knife, cut squash, potatoes, zucchini and tomatoes into 1/4-inch-thick slices. On a flat surface, layer vegetables into stacks, starting with a potato slice, then adding tomato, squash and zucchini. Arrange stacks on their sides around outside edge of prepared skillet in a circular pattern. Make a second alternating circle in the center. Drizzle lemon juice over vegetables and sprinkle with herbes de Provence, salt and pepper. Cover with foil; bake until vegetables are almost tender, about 1 hour. Meanwhile, in a small bowl, combine cheese, ½ cup panko and clarified butter.
  3. Remove foil; sprinkle with topping. Bake until cheese is melted and starting to brown, about 15 minutes. Remove and let stand at least 10 minutes before serving.

Nutrition Facts

1 serving: 287 calories, 12g fat (6g saturated fat), 26mg cholesterol, 387mg sodium, 36g carbohydrate (6g sugars, 6g fiber), 9g protein.

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