Summer Vegetable Tian




  • 1 Tbsp unsalted butter
  • 1 small yellow onion, minced
  • 2 cloves garlic, minced
  • 1 medium zucchini, thinly sliced
  • 1 medium crookneck squash, thinly sliced
  • 1 Japanese eggplant, thinly sliced
  • 1 large red potato, thinly sliced
  • 1 medium tomato, thinly sliced
  • Salt, pepper and Italian seasoning
  • 1 cup shredded Italian cheese

*Use a sharp knife to make thin slices, or take the easy way out and use a mandoline.

  1. Preheat the oven to 400° and grease an 8×8″ baking dish with butter or nonstick cooking spray.
  2. Heat the butter over medium-high heat and saute the onion and garlic for about 4-5 minutes or until the onion is soft and translucent.
  3. Remove from heat and spread the onion and garlic evenly over the bottom of the greased baking dish.
  4. Layer the sliced vegetables vertically in the dish, alternating the slices. Season generously with salt, pepper and Italian seasoning.
  5. Cover with foil and bake for 30 minutes. Remove the foil and evenly top with the shredded cheese. Bake for 15-20 more minutes or until the cheese is golden brown.

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