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.
- 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.
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.
– 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!