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Vegetable Tian Recipe

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This recipe for Vegetable Tian, by , is from Grandma Bess' Best & Other Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindi Coughlin


Choose the tomatoes, zucchini and potatoes the same diameter so the slices are similar

olive oil
2 large onions, sliced
2 garlic cloves, minced
1 lb. medium round potatoes - I use the baby gold yukon
lb. medium size zucchini
1 lb. tomatoes - campari work great for this recipe
1 tsp. kosher salt
tsp. ground pepper
1 tbsp freshly minced thyme leaves
2 oz. Gruyere cheese, grated

preheat oven to 375

Brush a 9x13x2 inch baking dish with olive oil.
In a medium saute pan, heat olive oil and cook the onions until translucent - 8-10 minutes. Add the garlic and cook another few minutes.
Spread the onion mixture on the bottom of the pan.
Slice the potatoes, zucchini and tomatoes into " thick slices.
Layer them alternately in the dish on top of the onions, fitting them in tightly and only making one layer. Sprinkle with salt and pepper, thyme leaves and a drizzle of olive oil.
Cover the dish with foil and bake 35-40 minutes until the potatoes are tender.
Uncover the dish and sprinkle with cheese. Bake another 30 minutes or until browned.

Personal Notes:
Personal Notes:
Another great entertaining dish. You can serve this warm or at room temperature.




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