While this vegan tian recipe looks fancy, it’s quite simple to make with ingredients you probably have on hand! It’s surprisingly quick to prepare and creates a flavorful side dish that’s perfect for using up you summer vegetables.
While some people may call this recipe ratatouille, a true ratatouille dish is made by stewing chopped vegetables in a tomato-based sauce, not roasting them in the oven! Not that it matters what you call it; these roasted summer veggies are amazingly delicious either way.

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What is Tian? Is it Vegan?
Tian is traditionally a French dish of layered vegetables that are baked, sometimes with a sauce but often without. Sometimes people add breadcrumbs or cheese to the top. Many tian recipes have a vegan base but contain dairy (if the recipe uses cheese). However. it’s an easy recipe to make vegan without missing any flavor.
You can make tian with a wide variety of veggies, but it’s often made with summer vegetables like zucchini and tomato. Along with herbs, oil and other flavors, it’s a simple but delicious side dish!
Vegan Tian Ingredients and Substitutions
This recipe uses simple ingredients that, when baked together, create a beautifully flavorful veggie side dish! I like to use:
- Zucchini: Also known as summer squash, zucchini is a delicious, easy to prepare vegetable that works beautifully in tian. I use green zucchini but you can choose yellow summer squash or a combo of green and yellow for even more beautiful color!
- Eggplant: While this is a French-inspired dish, I use Japanese eggplant since it’s easier to arrange the vegetables when they’re all the same width. If you can’t access skinnier eggplant varieties, regular globe eggplants work but you’ll need to quarter the large slices.
- Tomato: For beautiful red color, lots of flavor and some helpful moisture content, tomatoes are a delicious summer vegetable to add to the tian layers. I select Roma tomatoes because they’re the same width as zucchini and skinny eggplants.
- Onion: For plenty of flavor, onion is a great addition to the veggie layers. I love red onion for the color and flavor, but any type of onion works! Select a smaller onion that’s the same width as the other veggies or chop the onion slices into half-moon shapes.
- Garlic: Minced garlic sprinkled over the tops of the veggie layers is the perfect choice for some delicious flavor!
- Olive oil: Bring seriously satisfying flavor and healthy fats with olive oil on the bottom of the dish and drizzle some over the top. This prevents the veggies from sticking and keeps the tops from drying out.
- Red wine vinegar: The secret to delicious roasted veggies is some acid, in this case, red wine vinegar. If you’ve ever made roasted vegetables and thought they’re missing something, there likely wasn’t any vinegar or citrus which truly brings out amazing flavor in baked vegetables. You could use white wine vinegar or even apple cider vinegar if you prefer.
- Basil and oregano: For a depth of flavor, dried oregano and basil are great choices. You could use fresh herbs, but I recommend layering those into the veggie slices so they don’t dry or burn when roasting. Thyme, rosemary, marjoram or any other herb you enjoy can work in this recipe!
- Salt and pepper: You can’t beat the classic flavor boosting abilities of salt and pepper.
How to Make a Beautiful Vegan Tian
Tian is a beautiful dish that might look complicated and time-consuming to prepare. The first time I made tian, I was pleasantly surprised that this is not the case!
It’s quite simple to prepare because you’ll simply slice vegetables and arrange them in a baking dish.
Step 1: Slice Vegetables
Begin by washing your zucchini, eggplant and tomatoes. Peel the onion and garlic.
Mince the garlic, thinly slice the onion and, if it’s a wider diameter compared to the other vegetables, cut each slice in half (half-moon shape).
Next, thinly slice the zucchini and tomatoes. Try to make these slices an even width.
Finally, right before you arrange the tian, slice the eggplant. It browns quickly once cut, so slice it last or keep it in a large bowl covered with cold water.
Step 2: Arrange Vegetables
Once you’ve sliced all the veggies, drizzle 2 tablespoons of olive oil into the bottom of your 8 or 9-inch round baking dish. Spread it around until you've fully covered the bottom with a thin layer of oil.
Then arrange your vegetable slices. I like to stack a section in my hand then transfer it to the dish, so the vegetables stand up on their edges.
Use any order you like to arrange the vegetables; I like zucchini, eggplant, tomato, zucchini, eggplant, tomato, onion.
Fill up the baking dish starting with a ring around the edges then a second ring in the center. If you can’t create a full ring in the center, just fill it up with the veggies.
Step 3: Add Flavoring
Once you’ve arranged the vegetables, add some additional flavors for the tian. Start with the red wine vinegar, drizzling it around the whole pan.
Next, sprinkle minced garlic across the top, followed by dry oregano, basil, salt and pepper. Try to sprinkle it so each bite has some of these tasty ingredients.
Lastly, drizzle olive oil across the top, working to coat the tops of your vegetables with oil.
Step 4: Bake and Serve
Place the assembled tian into an oven preheated to 400 °F for 30 minutes, or until the vegetables have softened and the tops become slightly crisp.
Serve the tian hot!
How to Serve as a Balanced Vegan Meal
Tian is a delicious side dish that provides delicious veggies and healthy fats. To create a balanced vegan meal, add a source of plant-based protein and carbohydrates to this meal.
It’s common to serve tian with fresh sliced bread which is a great way to add carbohydrates. If this is all you want to eat with your tian, the meal will be lower in protein, but this is okay to do occasionally.
If you want some protein with the meal, serve along side some seitan, tofu, tempeh or legumes like chickpeas!
Tian vegetables also work great in a pasta dish. Toss the veggies and all their juices over some fresh cooked pasta with chickpeas for a delicious meal. This is great to serve hot or cold like a pasta salad! Some sunflower seed Parmesan on top is also delicious.
Vegan Tian Variations
This vegan tian uses summer vegetables and is a great way to eat an abundance of produce available during summer months.
However, you can prepare tian with any types of vegetables you like. Why not try a winter vegetable tian with carrots, leeks and winter squash (like butternut)?! Or a root veggie tian filled with sweet potato, parsnips and turnip!
The cook time will vary depending on what vegetables you use. Root vegetables tend to take longer, so keep roasting your tian until the vegetables are tender.
You can also use any herbs or herb combinations you like!
How to Store Leftovers
To store leftovers, either cover the baking dish with plastic wrap or transfer contents to an airtight container. Store in the fridge for up to a week.
If you make this recipe, please rate and comment below to help others benefit from your experience!
📖 Recipe
Vegan Tian (Zucchini + Eggplant)
Equipment
- Round baking dish
Instructions
Step 1: Slice Vegetables
- To begin, wash and thinly slice your zucchini. Then wash and thinly slice tomatoes.1 medium zucchini, 3-4 medium Roma tomatoes
- Peel and slice the onion; if the onion diameter is larger than the other vegetables, it’s easiest to cut the slices in half (half-moon shape),1 small red onion
- Next, mince the garlic,4 cloves garlic
- Wash and slice the eggplant last. Eggplant turns brown quickly after slicing so be ready to assemble right away or keep the eggplant submerged in a large bowl of water.1 medium Japanese eggplant
Step 2: Arrange Vegetables
- Pour olive oil across the bottom of an 8-or-9-inch round baking dish. Spread your oil across the bottom.2 tablespoons olive oil
- Next, start arranging the vegetable slices. I like to form a stack in my hands then transfer to the baking dish. You can use any order to arrange the vegetables but I layer: zucchini, eggplant, tomato, zucchini, eggplant, tomato, onion.
- Repeat until the baking dish is filled with vegetables.
Step 3: Add Flavoring
- Sprinkle minced garlic across the top of the arranged vegetables.4 cloves garlic
- Pour red wine vinegar over the top of your veggies.1 ½ tablespoons red wine vinegar
- Sprinkle dry oregano, dry basil, salt and black pepper over the veggies.½ teaspoon salt, ¼ teaspoon dry oregano, ¼ teaspoon dry basil, black pepper
- Next, drizzle some extra olive oil across the tops of your veggies.2 tablespoons olive oil
Step 4: Bake and Serve
- Place your tian into an oven preheated at 400 °F for 25-30 minutes, until the vegetables are soft and their tops are slightly crisp.
- Remove from the oven and serve hot!
Video
Notes
Nutrition
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About Nicole Stevens
Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.
She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.
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