Vegan Tian (Zucchini + Eggplant)

Square cropped image of a round ceramic baking dish filled with thinly sliced, roasted vegetables (tomato, zucchini, eggplant and onion)

Vegan Tian (Zucchini + Eggplant)

This vegan tian made with summer vegetables includes zucchini, eggplant, tomato and onion. Along with plenty of delicious flavoring ingredients, this is a tasty and nutritious vegan side dish that’s beautiful to serve and easy to make!

Course Side Dish

Cuisine French-inspired, Vegan

Keyword Summer tian recipe, Vegan tian

Prep Time 20

Cook Time 30

Total Time 50

Servings Side dish servings

Calories 118kcal

Equipment

Cutting board
Knife
Round baking dish

Ingredients

1 medium zucchini
1 medium Japanese eggplant
1 small red onion
3-4 medium Roma tomatoes
2 tablespoons olive oil
1 ½ tablespoons red wine vinegar
4 cloves garlic
½ teaspoon salt
¼ teaspoon dry oregano
¼ teaspoon dry basil
black pepper (to taste)

To Grease Pan

2 tablespoons olive oil

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!

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition