Summer Vegetable Tian

Originating in Provence, a tian is a French word that describes a shallow earthenware casserole as well as the food it contains. Traditionally it features a variety of vegetables, herbs and cheeses that are layered and then baked. Showcasing summer’s squash and tomatoes, our tian is delicious served alongside Herbed Chicken Paillard.

Recipe from Williams-Sonoma Kitchen.

Summer Vegetable Tian

By November 5, 2012

The red bell pepper can be omitted, and just for a difference in aesthetics I sometimes would slice the onion fine instead and dicing it. Make sure the onion is properly caramelise before you line the pan with it to ensure you get the maximum sweetness out of it.

Rosemary is also optional. You'll find that Gruyere also works very well on top. And of course I do really like using Panko breadcrumbs instead of regular sometimes to give a different type of crunch on top.

  • Prep Time : 25 minutes
  • Cook Time : 30 minutes
  • Yield : 6 servings



  1. Preheat an oven to 350°F. Lightly coat a 2-quart baking dish with olive oil.
  2. In a fry pan over medium heat, warm 5 Tbs. of the olive oil. Add the onion and sauté until translucent, 5 to 10 minutes. Add the bell pepper and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 10 minutes. Transfer the onion-pepper mixture to the prepared baking dish and spread evenly. Set aside.
  3. In a bowl, combine the zucchini, crookneck squash, 5 Tbs. of the oil, the rosemary, thyme, salt and pepper and stir to coat evenly. Arrange the zucchini, crookneck squash and tomato slices on the onion-pepper mixture, overlapping the rows. Drizzle with the remaining 2 Tbs. oil and bake for 30 minutes.
  4. Meanwhile, in a bowl, stir together the cheese and bread crumbs. Remove the baking dish from the oven and sprinkle the bread crumb mixture on top. Bake for 15 minutes more.
  5. Turn the oven to broil and broil until the cheese is golden brown, 5 to 8 minutes. Let stand for 10 minutes before serving. Serves 6.
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