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Vegetable Tian

Vegetable Tian

I adapted a recipe for a vegetable tian from the Barefoot in Paris cookbook when we recently had friends over for dinner and it was a HUGE hit. The veggies were perfectly roasted, the potatoes were nice and tender and the caramelized onions were sweet and salty. My friends loved these roasted vegetables and so did most of the kids. I served this dish alongside the Chicken with 40 Cloves of Garlic and they paired nicely together.

Vegetable Tian:


  • 2 tbsp olive oil (divided)
  • 1 large sweet yellow onion cut in half and sliced
  • 2 cloves of garlic, minced
  • 1-2 russet potatoes, unpeeled
  • 1 zucchini
  • 1 yellow squash
  • 3 large Roma tomatoes
  • Sea salt, freshly cracked black pepper, to taste
  • Dried thyme, to taste
  • 1/2 cup of grated Parmesan cheese


Vegetable Tian

How to Make a Vegetable Tian

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray.

Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Vegetable Tian


Slice the potatoes, zucchini, squash, and tomatoes into 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper, and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Vegetable Tian

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

Vegetable Tian


Click here for a printable version of this recipe


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  1. I made this tonight and it turns out so yummy. DH kept raving about it. I cooked the onion in the Le Creuset Tart de Tartin pie dish and layered the veggies right on top, so clean up was a snap.

  2. My family doesn’t like onions but I want to try this recipe. Would it take too much away from the recipe to exclude the onions on the bottom?

    Thank you!

    1. Tell your family they can cook their own dinner. Haha, just kidding! The onions are great in here but I think it would be fine without.

  3. @Jennifer — looks like you would be able to serve this without getting the onions from the bottom of the dish? I’m not a big onion fan unless they’re cooked very well, like these.

  4. Did anybody have trouble with the potatoes not being tender? We think we should have parboiled them first. I don’t see from the comments than anyone else seemed to have a problem.

    1. I baked this tonight and I did have some difficulty with the potatoes. I covered it with foil the first 30 minutes, but not tight enough. Once I made sure it was covered tight, it took about 10 minutes longer. Yummy dinner served with couscous.

    2. Yes, the potato slices took much longer to cook than indicated, at least when I made it. Does anyone have suggestions? Cut the potato thinner or cook a little ahead of arranging in the dish?

    3. Depending on the thickness of your potatoes, you may need to cook longer until they are fork tender. Make sure to cover tightly with the foil.


  5. How many servings does this make? I’m trying to figure out how many Weight Watcher’s points this is because it looks delicious!!

  6. I made this tonight with goodies from our CSA box. Instead of tomatoes, I used thinly sliced beets. No thyme here, so fresh rosemary & parsley and a bit of freshly grated ginger did the trick.

    Great recipe! Thanks

  7. Finally got around to making this. Potatoes were a little undercooked, should’ve probably left it in for a little longer. Substituted the parm for goat cheese (just because I didn’t have any) and it turned out pretty tasty!

    Will definitely make again!

  8. I made this veggie dish twice this week.
    My husband & family loved it. I did omit the potatoes
    and used Mrs Dash onion & herb seasoning because of
    His dietary needs. It was delicious.

  9. This was AMAZING!!!! I paired it with your garlic and basil chicken. My husband had three helpings, and my 3 yr old son ( who is super picky) had seconds. This is definitely going in my recipe box! Thank you!

  10. I made this dish for my family’s Sunday night dinner. Everyone loved it. It was a hit for us because one of my daughter’s is a vegetarian so I accompanied this with meatballs and she was full enough on this dish and it had a lot of variety with the tomatoes, squash, potatoes and zucchini!

  11. Just thought I’d thank you for sharing such a yummy and healthy veggie dish. I thought it might be boring, but NO! I loved it. Full of great flavor and so simple. Very impressive!

  12. very pretty and tasty dish. the potatoes were completely undercooked though, even cooking for a bit longer than the instructions recommended. next time i will microwave the potatoes a bit first.

  13. I just made this and it was so good.
    Well, I didnt have potatoes, so i just did a yellow squash and a zuchini, and added some brussel sprouts cut in half to it. I used coconut oil instead of olive oil, and it was great! My husband and I are new to the plant based diet, and this was a great start! Thank you so much.

  14. I’m planning on making this for a brunch I am putting on this Tuesday… Have you ever made this the night before and reheated?? Thanks 🙂

  15. Gorgeous, and it very well may grace my Thanksgiving table on Thursday. Yes, I know, not traditionally Thanksgivingy, but it’s such a beautiful thing to behold~ so who knows! Plus, if I only parmesan half, my Dairy-free, Paleo attenders will be able to enjoy as well as my traditional guests. Yay to that!
    As I was searching, I’ve noticed that others have taken your recipe and not given you credit 🙁 But I know it’s yours!)

  16. I’ve made this dish several times now, it’s become a family favorite. Sometimes I’ve had trouble with getting the potatoes cooked, so I try to make sure that the zucchini or tomatoes are close in size to the potato slices and trust the potatoes will absorb the moisture from the softer veggies which are placed on both sides of the potato. Instead of putting the onion and garlic on the bottom of the dish, I spread them across the top so that the juices will seep down into the veggies for added flavor. Sometimes I sprinkle other herbs on the top besides the thyme. I find that it takes longer to cook than the recipe, tho, but it may be because I pack the veggies much tighter than they appear in the photo, where they are almost laying on top of each other at an angle and mine are more upright, but I have a large family that I’m feeding, so I’m likely squeezing more into my dish. I’ve used small red bliss, too, which seem softer to me. FYI, any leftovers are absolutely DELICIOUS when scrambled into eggs the following morning or used in an omelette!

  17. hi!!! I’m Romina from Buenso Aires, Argentina. I’m making the recipe at this very momen, following your indication. I hope it be delicious!!! 😀

  18. Made this tonight and it was fresh, delicious, and easy. I did end up baking it longer– for about 50 mins with the foil on and about 30 without, in order to get the potatoes soft.

    Great recipe!

  19. Thank you! I ended up just winging it! What a gorgeous recipe! I prepared it all tonight but I plan on cooking it tomorrow after work. I hope it will be still turn out OK. Just trying it out on the Hubs and he is so easing going that I’m not too concerned! Haha! I did drizzle some lemon juice over the dish because I wasn’t sure if the potatoes would get brown. Thanks so much! 🙂

  20. I’m in the process of making this dish. I did not have a bowl big enough for one layer so I used my deep dish Corningwere and made two layers, both with potatoes on bottom to absorb moisture from the other veggies. Do you know if and how this will effect cooking? It looks absolutely delicious!!

    1. Sarah,

      I am sorry I didn’t get back to you sooner, we were camping over the weekend. I have only done one layer of the vegetable tian so I am not sure how the two layers would work… I imagine it would be just fine but you may need to increase the cooking time. Let me know how it turned out.

  21. Have made this twice. Very good. Took to pot-luck and was amazed with compliments. Added different spices, since I like things spicy.Will be making this often.

  22. This dish looks absolutely delish! I was wondering how this would turn out if prepared for a crowd. I am planning a church function and need a dish to feed the multitude =-)
    Any tips would be greatly appreciated.

    1. Arshena,

      I am sure making a larger one or a few smaller ones would work great for your function. You may need to cook a larger one for longer.

  23. Just made this tonight and it was all that it looks to be. Very delicious. I zapped the potato for 5 min. in the micro. just as a procaution. My wife likes them well done. Wouldn’t change anything else.

  24. Have had this pinned for ages cause it looked so good. Finally got the chance to try it tonight and it was amazing! Hubby just raved. Thanks so much for sharing this one. I’m sure we’ll be having it often this summer. Squash season is upon us!

  25. Wow, this looks super yummy, easy to prepare and it’s a beautiful presentation. Just repinned it. I’m going to try this with sweet potatoes as I’m cutting back on regular carbs.

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  27. Loved this, next day leftovers mixed with egg substitute in a scramble. Will be making for lunch and dinner again in the very near future.

  28. This dish is so great! It looks beautiful and tastes amazing, and it is so easy to make! I’ve done a vegan version with no cheese and added rosemary, lots of flavours. Thank you!

  29. Thanks for sharing. I tried it and loved the flavours.
    Like others the potatoes were a little under-cooked and it was also a little liquidy. Anyone else had the same issue?

    1. slice the potatoes thinner. The dish still looks impressive, even though all components are not the same slice thickness. It will solve the problem.

  30. Made this for ladies luncheon without the potatoes. Great recipe, beautiful presentation, and rave reviews

  31. Made this for my church choir end of year picnic and it was gone almost as soon as I put it on the table. I eliminated the potatoes and didn’t miss them-delicious vegetable dish and now one of my ‘go-to’ recepies! Thanks for sharing!

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    1. Mary May,

      Since I am not a dietician, I don’t feel comfortable providing the nutritional information for my recipes.


  33. I was definitely unsure how it was going to turn out since I didn’t cut everything by 1/4 inch so some pieces were bigger than others but it turned out perfectly. The sweet yellow onion really makes the flavor. I live at a high elevation and previous cooking with raw potatoes didn’t turn out so great, but this was fantastic. I baked in the oven for about 35 minutes then added just bagged Parmesan and feta cheese then popped back in covered for about 30 more minutes. Then I sprinkled some bagged mozzarella. So delicious. You can’t go wrong even if you stray from the recipe.

  34. I used your recipe with a little different twist. First your recipe was delicious and easy but I wanted a little difference taste. So I took the potatoes and placed in the bottom of the dish ( lightly oiled) and baked until medium cooked (what I think is called al dente). Saute the onions as in your recipe with some minced garlic and placed those on top of potatoes. Added squash, zucchini, tomatoes as you did with a few more onions and potatoes..just sparingly. Finished with the Parmesan cheese and baked same. Turned very nicely. Potatoes were nice and moist with just a little crush around the edge peices.
    Thanks for your recipe.

  35. I cooked it! It’s delicious! Try to add some feta cheese (if you re not vegan) here and there! It’s so good!

  36. Thank you for introducing me to this delicious vegetable dish. I have served it many times & everyone enjoyed it. It is so yummy & looks so pretty, too. Oh, also love your ‘crashed potatoes’!

  37. I made this tonight for a company dinner. After 2 hours the potatoes where still kinda firm. I even turned temp up to 400 for the last 45 mins. It also came out very watery… Must of been from vegs. Yuck!!!!

  38. i made this and my entire family, including my extremely picky daughter loved this. It looks beautiful and was soooo tasty. I did omit half the Parmesan and replaced with a little skim mozzarella and sliced potatoes thinner than the rest of the veggies. Next time I think I will try adding sliced peppers and double the tomatoes. Can’t wait to cook this again. Thanks for sharing your recipe.

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    1. Sheila,

      We never have any leftovers so I’m not sure! If you give it a try, please let me know how well the frozen leftovers turn out. Thanks!


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