Parmesan Vegetable Tian

Here in Austin, we’ve had a string of dark and dreary days lately. These type of days are very familiar to our friends and family in the Midwest and Northeast! The chill can really take its toll, and after what’s felt like a long winter, I’m left craving a taste of summer… and I’m sure I’m not alone.

So, what could we all use? A little zest, a little color, and a lively, fun veggie side dish full of flavor!

Vegetable tian has been one of our longtime favorites. Hearty and healthy, easy to make, and so darn pretty to look at, it’s a delicious side dish year-round. I especially love to cook it up in the middle of winter, scoot it alongside a roast chicken, and gulp it all down with a glass of white wine.

Though it may feel like we’re dining al fresco, this meal warms us to the bone from the comfort of home. Fine enough, but I’m still longing for a lovely breeze in my hair!

I’m all for a cozy cocoa-sweaters-n-cuddles winter, but it seems like spring can’t come quickly enough this year!

Winter, I am so over you.

While I’m left waiting, though, this tasty tian is giving me that warm weather feeling. Layered together and baked on top of a bed of soft onions and garlic, the tender vegetables take on an incredible flavor. Each bite is full of fresh, hearty veggie goodness, and on the side of simply roasted meats, this dish is nothing short of dee-vine!

If you didn’t think it could get better, sprinkle on a handful of mozzarella and Parmesan, and wait for the magic to happen! The whole shabang crisps up beautifully in the oven and makes for a mouthwatering pair with whatever you’re serving it alongside. Though, honestly, I tend to forget about that part entirely.

It’s all about the tian to me, baby!

Grab a bunch of fresh veggies, some Italian seasoning, your best olive oil, and get cookin’ your own scrumptious, summery Parmesan tian. You’re going to love this dish, I guaran-darn-tee it!

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Parmesan Vegetable Tian

Yield: Makes 4-5 side dish servings


Nonstick cooking spray
1 tablespoon olive oil, plus more for drizzling
1 large yellow onion, small diced
2 garlic cloves, minced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced
2 medium Roma tomatoes, thinly sliced
Heaping 1/4 teaspoon Italian seasoning
Salt and freshly cracked pepper, to taste
1/4 cup shredded mozzarella cheese
2 Tablespoons freshly grated Parmesan


Preheat oven to 400 degrees F. Lightly coat a round pie pan with nonstick cooking spray. Set aside.

In a medium pan, heat olive oil. Once hot, add chopped onion and garlic, cooking until soft and fragrant, 5-7 minutes. Spread the onion and garlic mixture on the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.

Drizzle all over with 1 Tablespoon olive oil and sprinkle with Italian seasoning, salt and pepper. Cover with aluminum foil and bake covered for 30 minutes.

Remove aluminum foil and sprinkle with mozzarella and Parmesan. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is golden brown.



The vegetables should be sliced into 1/8”-thick rounds. You can use a mandolin, just make sure the blade thickness is 1/8”, otherwise you may end up with too-thin slices.

Try to layer vegetable slices of the same diameter with each other, as this makes layering easier.

Adapted from The Blond Cook


40 Responses to “Parmesan Vegetable Tian”

  1. #
    Jules @ WolfItDown — February 17, 2014 @ 3:11 am

    This looks wonderful Georgia, almost like a ratatouille!
    I love how you gave Winter a little slap in the face, as I am so over it too! It’s not that it’s been cold here in the UK, quite the contrary, but the dreary days of which you speak – they’ve become all too familiar. Luckily we got osme sun over the weekend though, and I am topped up on vitamin D and caffeine!
    Sometimes I also find that I have to add a little bit of sunshine to my plate if it’s dark outside, and this seems like the perfect dish that does exactly that :) This post put a smile on my face! I hope you have a lovely start to your week! x

  2. #
    Katrina @ Warm Vanilla Sugar — February 17, 2014 @ 5:51 am

    So much colour!! This looks like such a yummy meal!

  3. #
    Angie@Angie's Recipes — February 17, 2014 @ 6:30 am

    What a beautiful and delicious veggie tian!

  4. #
    Bam's Kitchen — February 17, 2014 @ 8:03 am

    Delicious and bright to cheer you up on these dark days of winter. I love how you decorated your bowl with veggies almost to pretty to eat.

  5. #
    Consuelo @ Honey & Figs — February 17, 2014 @ 9:55 am

    I am so done with winter too! I can’t wait for the weather to be warmer so I can enjoy fresh produce and meals as wonderful as this tian. Seriously girl, it looks beautiful and it must taste wonderfully with that parmesan on top. I loooove this! <3
    Hope you have a lovely day!

  6. #
    Bianca @ Confessions of a Chocoholic — February 17, 2014 @ 10:26 am

    I’ve only made tian once, at a cooking class, and actually forgot about it until I read your post! I’d love a big plate of this for lunch right now!

  7. #
    Valerie | From Valerie's Kitchen — February 17, 2014 @ 11:14 am

    What a gorgeous dish. I’ve been doing zucchini lots of different ways lately and I’m loving this idea. Will Pin for later :)

  8. #
    Kathi @ — February 17, 2014 @ 12:03 pm

    I have always wanted to make this dish! Beautiful!

  9. #
    Norma | Allspice and Nutmeg — February 17, 2014 @ 12:08 pm

    This is beautiful and it’s healthy. Win-win!

  10. #
    Jocelyn (Grandbaby Cakes) — February 17, 2014 @ 12:33 pm

    This seriously looks unbelievable! Like I can’t stand it!

  11. #
    Julia — February 17, 2014 @ 12:33 pm

    Oh this looks so fresh and delicious!!! I LOVE parmesan and those veggies are seriously making my mouth water! What the most beautiful presentation of a healthful and delicious dish! LOVE it!!

  12. #
    Kari — February 17, 2014 @ 12:35 pm

    Can I just say that I love that your recipes don’t have “extreme” titles like a lot of other food bloggers?!! It gets so old to read titles that list practically every ingredient, plus “ooey gooey” or “one-pot wonder”. Seriously.
    Anyway, just a pet peeve :)

    • Georgia — February 17th, 2014 @ 12:38 pm

      Haha! Thanks so much, Kari. I’m glad you like that I keep it simple! ;)

  13. #
    Stacy | Wicked Good Kitchen — February 17, 2014 @ 12:48 pm

    Gorgeous, Georgia! Love the photos of the cut veggies, too. And, yes…the “magic” is definitely the cheese in this dish. Cannot wait to make! Thanks for sharing. Will pin tonight!

  14. #
    RavieNomNoms — February 17, 2014 @ 1:03 pm

    Amazing! Saw this on Instagram and had to come over and check out the recipe. Looks fantastic!

  15. #
    Phi @ — February 17, 2014 @ 1:20 pm

    oh wow, this looks simple, gorgeous and delicious! I love the simpler recipes, over on my blog I do ‘Five Ingredient Fridays’ and can definitely see using this recipe for inspiration!
    Also, as I comment it is just bleak, cold and snowing outside, and this dish reminds me of the lighter summer days…a girl can dream away while looking at your food photos, can’t she? haha

  16. #
    Jess — February 17, 2014 @ 1:42 pm

    This looks super delicious!

  17. #
    Marie @ Little Kitchie — February 17, 2014 @ 2:34 pm

    Hello gorgeous! These colors are so beautiful!! Such a perfect dish to brighten up a dreary day!

  18. #
    Jessica @ A Kitchen Addiction — February 17, 2014 @ 2:53 pm

    This is exactly what we need right now! Love the bright colors!

  19. #
    sarah k @ the pajama chef — February 17, 2014 @ 3:17 pm

    oh goodness- this sounds wonderful, georgia! healthy, simple, flavorful. i need to make more side dishes!

  20. #
    Laura (Tutti Dolci) — February 17, 2014 @ 4:38 pm

    Gorgeous tian, love the mix of colors and veggies!

  21. #
    Chris @ The Café Sucré Farine — February 17, 2014 @ 5:13 pm

    This is not only beautiful but I think I could make a meal out of it, Georgia. Very yummy!

  22. #
    Emily @ Life on Food — February 17, 2014 @ 7:58 pm

    This dish is so pretty. Sure to bring a smile when the days are dark and dreary.

  23. #
    Anna (Hidden Ponies) — February 17, 2014 @ 9:16 pm

    This is beautiful, I love how healthy and easy it looks!

  24. #
    Erin | The Law Student's Wife — February 17, 2014 @ 10:24 pm

    Georgia, winter has nuttin’ on this bright, happy tian! I want to dig right in with a fork and pretend I’m wearing a sundress in July.

  25. #
    easyfoodsmith — February 17, 2014 @ 10:43 pm

    I get to learn some wonderful dishes at your beautiful space. The tian is new to me but it looks and sounds amazing. I would love to have it with toasted garlic bread.

  26. #
    Jaclyn — February 18, 2014 @ 12:26 am

    You always make the most delicious looking food! This looks incredibly good!

  27. #
    Ramona — February 18, 2014 @ 6:13 am

    Now that is one gorgeous dish. It’s like a rainbow of goodness. :)

  28. #
    Joanne Bruno — February 18, 2014 @ 6:37 am

    Just LOOKING at this crazy colorful healthy side dish makes me happy…imagine how giddy I would feel upon eating it!

  29. #
    Layla @ Brunch Time Baker — February 18, 2014 @ 9:50 am

    This is such a wonderful dish! I love the mixture of colors and veggies!

  30. #
    Jeanette | Jeanette's Healthy Living — February 18, 2014 @ 10:34 am

    Gorgeous Georgia – I’ve always admired photos of tians and this is beautiful!

  31. #
    Dixya @ Food, Pleasure, and Health — February 18, 2014 @ 1:53 pm

    this tian is calling my name. I am so glad Dallas is warming up, I cant wait to soak up the sun.

  32. #
    Lynn Chen — February 18, 2014 @ 9:33 pm

    Such a stunning dish – reminds me of the dish from Ratatouille!

  33. #
    Gaby — February 18, 2014 @ 10:04 pm

    This looks incredibly delicious!

  34. #
    Danielle @ The Growing Foodie — March 1, 2014 @ 11:50 am

    I love Tians and this looks so good; I can’t wait for the spring and summer produce…come on spring!

  35. #
    Alyx — April 6, 2014 @ 5:36 pm

    Is there any vegetables I can use instead of zucchini and squash?

    • Georgia — April 7th, 2014 @ 8:26 am

      You could try thinly sliced carrots, beets or eggplant.

  36. #
    Alyx — April 7, 2014 @ 8:36 am

    Thanks for the help!

  37. #
    Carolyn Peacock — November 22, 2014 @ 4:47 pm

    Oh my goodness, help, I have this whole dish in oven and just realized my mozzarella is expired! Do you think I could substitute cheddar or American cheese? Ugh, I’m so bummed!

    • Georgia — November 22nd, 2014 @ 4:54 pm

      Do you have Parmesan? That would be a great substitute. Or you can just bake it without any cheese – I’ve served it without cheese before and it’s been just as delicious!

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