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Garden Vegetable Tian

Anyone who’s ever had ratatouille can attest to how fresh and wholesome vegetables are in a casserole. Another incredible French dish that’s along the same lines is tian, named for the type of dish it’s often made in. These home cooking recipes are some of the best of French cuisine in my opinion. This dish in particular is so incredibly comforting and it’s a breaze to make!

For our purposes we’re using a cast iron skillet to get the first layer all crispy and delicious. Thin slices of veggies and potatoes line the skillet and are layered with spices, garlic, and a final topping that completes this dish. Unlike ratatouille there’s no tomato sauce in this recipe and the veggies don’t get soggy at all.

Garden Vegetable Tian

The first layer is potatoes and we cook them on the stovetop first to get that browned bottom but to also ensure that they aren’t raw after their time in the oven. If you’ve ever made potatoes au gratin from scratch then you’ll know how they can still be a bit too firm unless they are properly cooked.

The next layer is onion and if you don’t love onion I’d go light on this part. After that is some zucchini and then come the tomatoes. We’re putting these on top so that they can lose some of their moisture.

Garden Vegetable Tian

On top of the tomatoes is a layer of parmesan cheese and seasoned breadcrumbs. These get all brown and crisp in the oven and bring out the flavor of the tomatoes.

Garden Vegetable Tian

I love that this recipe is versatile and you can swap out the listed veggies for whatever you have on hand. Different types of potatoes, squash, and tomatoes all work well here. And the cheese is one you can switch as well.

As if this dish wasn’t already so easy to customize you can switch up the starch you serve this with. I like it with bread, but you can also serve this over rice or noodles. Perhaps this is why it’s a beloved dish in French cuisine – you can make it so many different ways and it always comes out delicious and satisfying.

Yield(s): Serves 6

40m prep time

50m cook time

286 calories

Rated 5.0 out of 5
Rated by 1 reviewers

Allergens: Milk, Wheat, Gluten

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you're making mealtime meaningful.
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  • 2 tablespoons butter
  • 2-3 Yukon gold potatoes, peeled and thinly sliced
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 1 yellow onion, peeled and thinly sliced
  • 2 zucchini, thinly sliced
  • 3 Roma tomatoes, thinly sliced
  • 1/2 cup grated parmesan cheese
  • 1/2 cup Italian breadcrumbs
  1. Melt butter in 9” or 10” cast iron skillet over medium-low. Arrange potatoes in circle across dish. Add salt and pepper. Drizzle with 1 tablespoon olive oil and place lid on pan. Cook for 5 minutes.
  2. Place onion on top of potatoes and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Add zucchini on top of that, adding olive oil and seasoning again. Add half the garlic on top.
  3. Add tomatoes on top and drizzle remaining olive oil on top and sprinkle with salt and pepper and remaining garlic. Cover with lid and let cook for 10 minutes while oven preheats.
  4. Preheat oven to 375˚F. Place baking sheet on second rack in oven to catch any spillage.
  5. Sprinkle cheese over the top of veggies. Spread breadcrumbs as the final layer. Place cast iron skillet with vegetables on top rack of oven. Bake for 30-35 minutes. Allow to cool for 15 minutes before serving over bread, rice, or noodles.

Recipe adapted from New York Times Cooking.