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Seasonal Vegetable Tian


Layered seasonal vegetables are baked until they are meltingly tender.

  • Prep:
  • Total Time:
  • Yield: Makes one 9-inch tian

Source: Martha Stewart Living, September 2007


  • 6 tablespoons extra-virgin olive oil
  • 1 leek, white and pale-green parts only, quartered lengthwise, rinsed well, and cut into 1/4-inch slices (1 1/2 cups)
  • 1 garlic clove, minced
  • Coarse salt and freshly ground pepper, to taste
  • 1 zucchini, unpeeled, very thinly sliced (1 cup)
  • 1 yellow squash, unpeeled, very thinly sliced (1 cup)
  • 2 plum tomatoes, very thinly sliced (3 cups)
  • 1 small Italian eggplant, unpeeled, very thinly sliced (1 cup)
  • 1/4 cup dry white wine, such as Sauvignon Blanc
  • 1 tablespoon chopped fresh oregano
  • Grated Parmesan, for serving


  1. Preheat oven to 375 degrees. Heat 3 tablespoons oil in a large skillet over medium heat. Add leek and garlic, season with salt and pepper, and cook until soft, about 4 minutes. Spread in a 9-inch gratin or round baking dish.

  2. Arrange vegetables on leek in slightly overlapping circles, alternating zucchini, squash, tomatoes, and eggplant.

  3. Top with wine, 1 tablespoon oil, oregano, salt, and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan.

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