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

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



  • 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


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!



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.


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