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Vegetable Tian

Vegetable Tian

Vegetable Tatin


Healthy, delicious and beautiful!


  • 2 tbsp olive oil (divided)
  • 1 large sweet yellow onion cut in half and sliced
  • 2 cloves of garlic, minced
  • 1-2 medium russet potatoes, unpeeled
  • 1 zucchini
  • 1 yellow squash
  • Fresh Basil
  • 3 large Roma tomatoes
  • Sea salt, freshly cracked black pepper, to taste
  • Fresh thyme
  • 1/2 cup of freshly grated Parmesan cheese


  • Preheat the oven to 375 degrees.
  • Coat a ceramic or glass deep dish pie plate with olive oil cooking spray.
  • Heat 1 tbsp of olive oil in a large skillet over medium heat.
  • Once hot, add the onions and saute until lightly caramelized, about 15 minutes. Stir often.
  • Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.
  • Slice the potatoes very thinly, then slice zucchini, squash and tomatoes in 1/4 inch thick slices. If you have a mandolin it makes this step easier.
  • Layer the vegetables alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer.
  • Place one basil leaf next to each tomato slice. Season with sea salt, black pepper and fresh thyme, to taste. Drizzle the last tablespoon of olive oil over the top.
  • Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender.
  • Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until lightly browned. Enjoy.


Yield: 4-6 servings. You can use summer squash or mushrooms in place of or in addition to the other vegetables. The photo is before cooking so that you can see how to layer the ingredients.

Nutrition Facts
Amount Per Serving
Total Fat g
Saturated Fat g
Monounsaturated Fat g
Polyunsaturated Fat g
Trans Fat g
Cholesterol g
Sodium mg
Potassium mg
Total Carbohydrate g
Dietary Fiber g
Sugars g
Protein g
* These values were kindly provided by the recipe submitter. John Stone Fitness LLC is not responsible for errors or omissions.

Recipe submitted by meg in houston

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