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

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 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 Side dish servings
Calories 118kcal

Equipment

Ingredients

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

To Grease Pan

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 tablespoon 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 tablespoon 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 tablespoon 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

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

Serving: 1Side dish serving (⅙ of recipe) | Calories: 118kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 203mg | Potassium: 355mg | Fiber: 3g | Sugar: 5g | Vitamin A: 343IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 1mg