New This Month

Vegetable Tian


If you don't have a shallow baking dish, you can use a 9-inch square baking dish.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield:

Source: Martha Stewart Living, April 2009


  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, halved and thinly sliced
  • 1 large garlic clove, thinly sliced
  • 1 tablespoon fresh oregano
  • Coarse salt and freshly ground pepper
  • 2 medium carrots, sliced diagonally 1/8 inch thick
  • 1 medium zucchini, sliced 1/8 inch thick
  • 1 medium Red Bliss potato, sliced 1/8 inch thick


  1. Preheat oven to 425 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Add onion, garlic, and oregano, and toss to coat. Season with salt and pepper.

  2. Arrange remaining vegetables over onion mixture, alternating carrots, zucchini, and potato, and overlapping each. Drizzle with 1 tablespoon oil; season with salt and pepper. Cover with parchment, then foil. Roast in oven for 20 minutes. Uncover, drizzle with remaining tablespoon oil, and roast, basting with pan juices every 10 minutes, until tian is light gold, about 25 minutes. Let cool slightly; serve.

Reviews Add a comment

  • kia221
    17 JUN, 2009
    This recipe is delicious. Made it last week and again last night. The first time I made it to accompany spaghetti, so I substituted sliced tomato for the potato. It made a nice substitution and was still just as tasty.
  • p0runam0r
    22 MAR, 2009
    Yummy! Vegetables were never so quickly consumed round my table with this dish. I used a shallot for the first batch. Ina Garten adds shredded gruyere atop hers, but this recipe doesn't need it.
  • redkayak
    16 MAR, 2009
    I made this Tian used Sweet potato instead of carrot. It was very good. My guests loved it. Chermagg