Rating: 3.77 stars
43 Ratings
  • 5 star values: 14
  • 4 star values: 13
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 1

If you don't have a shallow baking dish for this vegetable tian, you can use a 9-inch square baking dish. This dish is full of nutritious vegetables—which is just one aspect of why we love this flavorful recipe. 

Martha Stewart Living, April 2009

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
10 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (3)

43 Ratings
  • 5 star values: 14
  • 4 star values: 13
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 1
Rating: Unrated
06/17/2009
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.
Rating: Unrated
03/22/2009
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.
Rating: Unrated
03/16/2009
I made this Tian used Sweet potato instead of carrot. It was very good. My guests loved it. Chermagg
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