I’ve really been into vegetable tian lately, thanks to our friend, Eric, who inspired me with the most amazing tian appetizer at a recent vegan potluck he hosted. It had been many years since I had made one myself and it had kind of fell off my culinary radar. If you’re not familiar with a tian, it’s a dish of sliced veggies that are layered in a dish and baked au gratin. It’s one of the most impressive, yet easiest and tastiest dishes! Simply slice up your vegetables, then toss them in some olive oil, thyme leaves, garlic powder, salt and pepper, and finally arrange them in an overlapping pattern (as pictured) alternating the veggies over a bed of sauteed onions and garlic.
Sprinkle with some additional thyme leaves, Italian flavored panko crumbs, and freshly grated parmesan cheese and bake.
My version is a bit different from the one my culinary-genius friend Eric made, but I think you will love it just the same.
Make it as a side-dish or the main event, your guests will be impressed and possibly inspired to make their own versions.
vegetable tan
Ingredients
- 2 Yukon gold potatoes cut into thin rounds
- 1 large sweet potato cut into thin rounds
- 1 medium zucchini squash cut into thin rounds
- 1 yellow squash cut into thin rounds
- 1 red bell pepper seeds removed and cut into thin strips
- 1 tbsp fresh thyme + extra for top
- 2 tbsps olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 2 yellow onions chopped
- 4 garlic cloves minced
- 1/2 cup vegan parmesan
- 1/4 cup Italian panic crumbs
- extra fresh thyme for garnish
Instructions
- PREHEAT. Preheat oven to 375 degrees.
- CUT. Using a mandoline, thinly slice the potatoes and zucchinis into thin rounds. Remove the top and seeds of the red bell pepper and cut width-wise on its side into rings or circles, then cut each ring in half.
- TOSS. In a large bowl, toss the vegetable slices with 2 tablespoons olive oil, fresh thyme, and 1/2 teaspoon each of salt, garlic powder, and fresh ground pepper. Set aside.
- SKILLET. Add 2 tablespoons olive oil to a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook until translucent and softened, about 5 minutes. Add garlic and continue to cook for 1-2 minutes.
- OIL. Oil the bottom of a large baking pan or two 10-inch round baking dishes and spread the cooked onion garlic mixture evenly in the bottom.
- BAKE. Arrange the vegetables in a overlapping pattern (as pictured) alternating potatoes, zucchini, and red pepper slices. Sprinkle with remaining thyme leaves. Cover tightly with foil and bake for 45 minutes.
- REMOVE. Remove foil and sprinkle evenly with panko and vegan parmesan cheese. Return to oven and bake uncovered for an additional 25 minutes until lightly browned. Serve warm.
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