Our all-time favorite side dish! Layered potatoes, zucchini, tomatoes and squash, baked ’til tender & crisp with a cheesy Parmesan topping. Healthy, colorful and delicious on the side of roasted meats!
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!
Parmesan Vegetable Tian
- 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.
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
So much colour!! This looks like such a yummy meal!
What a beautiful and delicious veggie tian!
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.
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!
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!
What a gorgeous dish. I’ve been doing zucchini lots of different ways lately and I’m loving this idea. Will Pin for later :)
I have always wanted to make this dish! Beautiful!
This is beautiful and it’s healthy. Win-win!
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
This seriously looks unbelievable! Like I can’t stand it!
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!!
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 :)
Haha! Thanks so much, Kari. I’m glad you like that I keep it simple! ;)
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!
Amazing! Saw this on Instagram and had to come over and check out the recipe. Looks fantastic!
This looks super delicious!
Hello gorgeous! These colors are so beautiful!! Such a perfect dish to brighten up a dreary day!
This is exactly what we need right now! Love the bright colors!
oh goodness- this sounds wonderful, georgia! healthy, simple, flavorful. i need to make more side dishes!
Gorgeous tian, love the mix of colors and veggies!
This is not only beautiful but I think I could make a meal out of it, Georgia. Very yummy!
This dish is so pretty. Sure to bring a smile when the days are dark and dreary.
This is beautiful, I love how healthy and easy it looks!
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.
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.
You always make the most delicious looking food! This looks incredibly good!
Now that is one gorgeous dish. It’s like a rainbow of goodness. :)
Just LOOKING at this crazy colorful healthy side dish makes me happy…imagine how giddy I would feel upon eating it!
This is such a wonderful dish! I love the mixture of colors and veggies!
Gorgeous Georgia – I’ve always admired photos of tians and this is beautiful!
this tian is calling my name. I am so glad Dallas is warming up, I cant wait to soak up the sun.
Such a stunning dish – reminds me of the dish from Ratatouille!
This looks incredibly delicious!
I love Tians and this looks so good; I can’t wait for the spring and summer produce…come on spring!
Is there any vegetables I can use instead of zucchini and squash?
You could try thinly sliced carrots, beets or eggplant.
Thanks for the help!
Will try for brunch! Is there a non starch that I can subsitute for the potaoes?
You can omit potatoes altogether, or substitute with carrots, eggplant or other hearty vegetable of your choice.
I love this recipe! I’ve made it so many times. It makes a great dish to take to a dinner party because it’s so pretty.
Followed the recipe precisely but the potatoes didn’t cook enough, they were still hard. I even precooked them in the microwave…
I’m sorry your potatoes were undercooked, Kyle. It’s important to thinly slice your potatoes for this recipe, to ensure everything cooks at the same time.
Any recommendations for a make ahead version?
You can make this dish 1 day ahead. Cover and refrigerate, until ready to cook. Happy cooking!
Trying this with the addition a few tablespoons of Italian breadcrumbs mixed with a tiny bit of olive oil as part of the topping. Looks so good!