Summer Vegetable Tian

Summer Vegetable Tian

Cooking outside the box-ed meals (see what I did there?), has expanded my cooking vocabulary. Tonight, I cooked a vegetable tian (Williams Sonoma Definition)!  Total cost for this meal was under $10.  Another first for the books included using my Cuisinart Mandoline to slice my vegetables.  It was quick, easy, and FUN!  All fingers are still intact.  I would add that all chopping or slicing items should be used during non-rush hour Atlanta traffic.  In case you do catch the edge of a blade, you have plenty of time to get to the Emergency Room (you’re welcome for that nursing education for the day).

Update:  The turkey from Herb Roasted Turkey refrigerated well and was still tender and moist.  I used the turkey from this meal as the main dish with the summer vegetable tian as the side.

Summer Vegetable Tian

Onion Design


1 tbsp. olive oil

1 tsp. dried thyme

1 tsp. garlic powder

1 medium yellow onion

1 medium zucchini

2 medium yellow squash

1 medium potato

3 medium tomatoes

1 cup fresh parmesan cheese, shredded

salt and pepper, to taste

Chopped Vegetables


  1. Pre-heat the oven to 400 degrees.
  2. Mix olive oil, garlic, and onion in skillet.  Sauté until onion is softened (I used medium heat for about 5 minutes).
  3. Thinly slice the rest of the vegetables (or use your Cuisinart Mandoline to quicken the process).
  4. Spray the inside of an 8×8 square with non-stick spray (you know my choice by now is coconut oil).
  5. Spread sautéed onion on bottom of baking dish.  Place thinly sliced vegetables in the baking dish, vertically.  Alternate the vegetables and sprinkle with salt, pepper, and thyme when complete.
  6. Cover the dish with foil and bake for 30 minutes.  Remove foil, top with cheese and bake for another 15-20 minutes.

Vegetable Tian Post-Oven


P.S.  Cupcake Moscato D’Asti added great flavor (but I’m bias because it’s my favorite).


Recipe Website (I added some words to the original directions):  Budget Bytes