This recipe for vegetable tian was pinned 8000 million times on Pinterest and gets rave reviews, so I figured even a non-veggie person might like it. I decided to make it for Christmas Eve dinner.
It’s a very easy recipe, really.
Ingredients:
- 3 medium tomatoes
- 1 large yellow squash
- 1 large zucchini
- 1 large russett potato
- 1/2 an onion, diced
- Olive oil
- salt and pepper
- 1 ounce of mozzarella cheese
- 1 ounce of grated parmesan cheese
Of note, when I say large, it’s kind of hard to say the size. You will want equal portions of all the veggies. I had a honking big potato and I used 2 small yellows and 2 small zucchini (it’s winter and they are smaller now). In the end, I don’t think it really matters because you can just use whatever pan size you need.
Preheat the oven to 375 F.
Bring a pot of water to boil. Peel the potato, if desired, and slice into 1/4 inch slices. Par boil the potato for about 6-7 minutes. I was worried that the potatoes would be rock hard as some comments pointed out, so I parboiled them and it worked out great for cooking time. You could probably skip this step, but it might take longer to cook. Drain and set aside the tater slices.
In a small pan, add a couple teaspoons of oil and saute the onion. This is optional.
While the onions are cooking, slice all the remaining veggies into 1/4 inch slices:
I used a 9 x 9 pan for this recipe and then had a small loaf pan extra. It’s all going to depend on the size of your veggies. Spread the onions on the bottom of the baking dish and then alterate slices of your vegetables.
Once the pan is full, brush with olive oil and then add salt and pepper:
Cover tightly with aluminum foil and bake for 25 to 30 minutes. Then remove the foil, sprinkle on the cheese and bake for another 20 minutes or so until the potatoes are fork tender.
Then serve!
The verdict? Tres delicious! For me as a non-veggie lover, the potatoes are what made this dish taste yummy to me. They add a certain firmness to the dish and a good texture with the other softer vegetables.
Calories for this dish will vary a bit depending on the size of veggies you use, but Debby also made this recipe (and the picture is so much more classy than mine since she did a spiral design) and came out with a good general 140 calories per generous serving.
Notes:
– Try to find veggies that are similar in size so they look nice and neat in the dish. You can see my squashes were smaller than the other veggies.
– This is an amazing leftover. I just sauteed some up and tucked it inside an omelet. It was very gourmet, as John said LOL!
Looks good! I’ve never tried this before but I’m sure I’d love it. Veggies & cheese? Sign me up. 😉
It is really good. There is a reason it has been pinned many times LOL!
Oh darn! I forgot I had the thought that it would be really good with eggs. I ate the last serving today for lunch. I’ll have to just make it again. I don’t know where I said it, but I used really small red potatoes to get the same diameter as the squashes. And sliced them thinner. They cooked just fine (without parboiling.) I really love the veggie “casseroles.” They take a little longer, but they sure make vegetables more interesting!
I do like the casseroles. It helps me ‘get used to’ veggies that aren’t my favorites when paired with those I like (potatoes!!!!). Good to know about the parboiling. Since I was making this for company, I just wanted to make sure they were cooked all the way.
I’m going to make this, and soon – looks so good!
Do it Shelley – it’s on your goal list 😀
Looks delicious and very pretty too!
Pretty enough for company!
this is awesome and ID LOVE THE TASTE and the child might love the assembly etc enough to learn to love the taste!
This is the same recipe I posted on my blog back on August 14th, only I omitted the tomatoes and used red potato and did a spiral in a pie plate. At the time, you ignored it, probably because it was high biking season and you were in cupcake mode, not vegetable mode. 😉 Shelley and Debby both said they were going to make it though LOLOL! Isn’t it fantastic? Squash prices just make me mad right now so I haven’t been buying any but you’re making me want to buy some just to make this again. I love that it’s a green/starchy vegetable all in one.
oops…
Not oops! I think it’s great that you’re back on your veggie experiments!
YUMMMM! I iwsh I could do cheese BUT I can do without cheese!
Yay for a return of the GVE posts! I always enjoyed these because I too don’t eat a lot of veggie variety. It’s always great to learn more ways to eat them. 🙂
I made this for company over the holiday and it was wonderful. I used red potatoes, too, and sliced them thin. They were fine. I forgot to add the mozarella, so I still have that in the fridge, but I did use the parmesan. Sooo good! Thanks for posting go out to both you and Debby. I saw it over there too.
Yum – this looks awesome!! I would probably leave out the potato (one of my sons doesn’t like potatoes – can you imagine?!)!! Thanks for sharing how easy such a fantastic looking dish can be to make.
OOOH, this looks really good!!!!
Yum! I love everything in this dish and I can even make it without needing the measurements (since we use different measures it’s too much work to make US recipes because I have to recalculate everything). It looks festive and colorful too.
OMG… I made this last night and my life has been irrevocably altered…for the BETTER. Who knew that something so simple could taste so darn good!
Um, pretty sure the onions are always optional Lori! 😀 Looks delish!
Looks delicious AND pretty!
I’ve got a Paderna spiralizer and love it. It works wonderfully with beets and I use them frequently for a lunch salad: arugula, spiraled beets, goat cheese, sliced almonds, EVOL, balsamic, s&p. With zucchini, make sure you get big ones. Little thin ones don’t work well, so the bigger the better. With the “zoodles” I frequently dress them with homemade pesto, crumbled walnuts, and shredded romano. I’ve also turned them into Thai “noodles” with extra veggies and Thai spices. The Paderna is also easy to clean. You’ll like it!